Butter a baking pan and sprinkle powdered sugar. Lay the fresh KANAKI puff pastry on the base of the baking pan and place it in the fridge until you prepare the stuffing.
In a large bowl, add the eggs, brown sugar, cress, vanilla, cinnamon, salt, melted butter, honey, a little ginger and the couverture chocolate (melted), and stir.
Sprinkle the pecans and the couverture chocolate (chopped) on the pastry. Pour the mixture you have prepared in the bowl.
Bake at 180°C for 15 min, lower the temperature at 160°C and bake for another 25 min.
Leave the tart to cool down for a few min and serve.