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Preheat the oven to 400 degrees F and position a rack in the center of the oven.
Reduce the oven temperature to 350 degrees F.
To prepare the tart filling, combine the brown sugar, butter and salt in a large bowl and, using an electric mixer, cream together. Add the eggs, 1 at a time, beating well after each addition. Add the dark corn syrup, and vanilla extract, and whisk well to blend.
Place the pecan halves evenly over the bottom of the prepared tart shell and pour the filling over the pecans. Bake until the tart is set, about 50 minutes.
Cool completely on a wire rack.
Serve the pie at room temperature, each slice garnished with a small scoop of ice cream and a drizzle of Jack Chocolate Ganache.
Yield: 1 (9 or 10-inch) tart crust
Yield: 3 to 4 cups