Directions

• For the sweet dough
• Cream the butter and confectioners’ sugar. Stir in the egg and salt. Add the flours and knead until smooth. Wrap in plastic wrap and set aside in the refrigerator for at least an hour.
• Preheat the oven to 350 degrees Fahrenheit. Grease and line the bottom of a 10 inch springform pan with parchment paper.
• Roll out the refrigerated dough to 1/2 inch thickness. Gently ease dough into the springform pan with collar closed but unfastened. Once the dough is fitted into the pan, snap the collar shut and trim the edge to 2-inch height using a paring knife. Blind bake for about 15 minutes, and let cool before removing the weights.
• For the pastry cream
• Warm the milk in a medium saucepan, without letting it boil.
• In a medium bowl, break the egg yolk and the egg with the sugar, whisking until combined. Add the cornstarch and mix well.
• While whisking continuously, slowly pour milk into egg mixture in a thin stream, until all of it has been added.
• Return the mixture to the saucepan. Cook over medium heat, whisking constantly until the pastry cream begins to thicken, about 5 minutes.
• Off-heat, whisk in butter until melted and thoroughly combined. Add vanilla extract. Strain the pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap directly on the surface of the cream to prevent a skin from forming.
• For the cookie dough
• Cream the butter with the sugars. Add the salt, then the egg. In a medium bowl mix the flour, baking powder, baking soda, and salt. Add to the butter mixture until well combined. Lastly, mix in the chocolate chunks and pecans. Refrigerate for 15 minutes.
• To assemble
• Pour the pastry cream in the prebaked crust, distributing it evenly with an offset spatula. Crumble the cookie dough on top, until the whole surface is covered.
• Bake 35 to 40 minutes, until the top looks golden brown. Place on a cooling rack and allow to cool well before unmolding.