In a medium bowl combine the flour, ground pecans, sugar, and salt. Whisk to combine. Add the cubed butter, and with your fingers, rub the butter into the flour until the mixture looks like coarse sand studded with a few pea sized pieces of butter.
Add the water, starting with 3 tablespoons and adding more a teaspoon at a time, and mix with your hands until the dough forms a shaggy ball. Turn the dough out onto a surface dusted lightly with flour and knead the dough by flattening the dough with your palm and then folding the dough in half. Repeat this process 5 to 6 more times, or until the dough forms a smooth ball. Wrap the dough in plastic wrap and chill for 30 minutes.
Heat the oven to 375 F.
Once chilled remove the dough from the refrigerator for 10 minutes. On a lightly floured surface knead the dough two or three times then roll out until the dough forms a 14-inch circle about ⅛-inch thick.
Transfer the dough into an 11-inch tart pan and press the dough into the pan. Be sure not to stretch or pull the dough. Use the edges of the tart pan to cut off the excess dough. Line the pan with foil and fill with baking beans or pie weights. Bake for 12 to 15 minutes, or until the dough is set. Remove the pie weights and the foil and bake for an additional 10 to 15 minutes, or until the crust is golden brown all over. Cool completely to room temperature.
Next, prepare the filling.
In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add 1 cup of the cream, ½ of the powdered sugar, and the vanilla. Whip until the cream forms medium peaks. Set aside.
In a separate bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add all but 1 tablespoon of the remaining powdered sugar, cream cheese, and hazelnut liqueur. Beat on high speed until the cream cheese is light and fluffy, about 3 minutes. Add the whipped cream and beat on medium speed until thoroughly combined, about 1 minute. Add the chopped pecans and grated chocolate and mix to combine.
Spread the filling into the cooled crust. Cover with plastic and chill for at least 4 hours or overnight.
When you are ready to serve whip the remaining cream with the reserved tablespoon of powdered sugar until it forms firm peaks. Spread the cream over the tart. Place the pecans around the outside of the tart and dust with the shaved chocolate.
Recipe by Baking and Cooking Blog - Evil Shenanigans at http://www.evilshenanigans.com/2012/11/toasted-pecan-chocolate-cheese-tart/