Bring 1 cup sugar and 1/4 cup water to a boil in a medium-size heavy saucepan, stirring until sugar dissolves. Cover and boil over medium-high heat, without stirring, 8 minutes or until golden, swirling pan occasionally.
Remove from heat, and gradually stir in whipping cream (mixture will bubble with addition of cream).
Add butter, honey, and salt, stirring until smooth. Stir in pecans, and simmer over medium heat, stirring occasionally, 5 minutes. Remove from heat, and cool completely.
Unfold 1 piecrust on a lightly floured surface, and roll into an 11-inch circle. Fit into a 9-inch removable bottom tart pan. Trim edges. Freeze crust 30 minutes.
Spread pecan mixture into crust. Unfold remaining piecrust, and roll into a 10-inch circle. Place over mixture, pressing into bottom crust to seal; trim edges. Sprinkle with 1 teaspoon sugar. Freeze 30 minutes.
Bake at 400° for 30 minutes. Cool on a wire rack.
Place chocolate in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over tart. Sprinkle with remaining 1 teaspoon sugar.