Lightly grease an 11-inch removable-bottom tart pan. Place pecans in the bowl of food processor fitted with the blade attachment. Pulse until finely ground. Add flour, cocoa and sugar. Pulse to combine.

While motor is running, add sliced butter through feed tube. Using a spatula, clean sides of bowl to incorporate all ingredients. Add eggs and mix until blended; dough will be very wet and soft. Gather dough into a ball and lightly sprinkle with flour. Wrap dough in plastic and chill for eight hours or freeze for two hours.

Using oiled hands, spread dough into tart pan. It will be thick. Return to refrigerator for 15 minutes. Preheat oven to 350 degrees Fahrenheit. Bake for 20 minutes. Dough will puff when baked. Press the puffed dough back down with the bottom of a glass. Cool completely before filling.

Melt white chocolate in a double boiler. Remove from heat and add praline paste; mix to combine. Stir in the crushed cornflakes.

Spread mixture into a nine-inch disposable plastic plate. Chill until firm.

Heat heavy cream in a small saucepan until small bubbles form around the edges. Pour over chopped chocolate. Cover and let heat melt the chocolate.

Add corn syrup and stir gently. Set aside to cool slightly but still be pourable.

Remove white chocolate disk from the plate and place in center of tart shell. Pour cooled ganache over praline to fill the tart.

Place Bittersweet Chocolate Coating into a disposable pastry bag. Cut a tiny opening and drizzle over tart as pictured.

Garnish with gold leaf. Remove from tart pan.

Cut into wedges and serve warm with a generous scoop of vanilla ice cream. Tart can also be served cool.