1/2 cup firmly packed light brown sugar
1 cup old-fashioned rolled oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted, cooled
1/3 cup honey
3/4 cup firmly packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 cup old-fashioned rolled oats
1/2 cup sweetened flaked coconut
1 1/4 cups finely chopped pecans
1 ounce bittersweet chocolate
1 teaspoon unsalted butter

For the shell: In a bowl stir together brown sugar, oats, flour, baking powder and salt. Add butter and combine mixture well. Pat mixture evenly onto the bottom and 1/2 inch up the side of a well-buttered 9-inch springform pan and bake shell in lower third of 325-degree F. oven 15 to 20 minutes or until it is pale golden. Let shell cool in pan on rack.
For the filling: In a saucepan combine honey, brown sugar and butter. Cook mixture over moderate heat, stirring, until it is smooth and butter is melted completely. Stir in the cream. In a bowl stir together oats, coconut, pecans and a pinch of salt. Add butter mixture and combine filling well. Pour filling into shell and bake 25 to 30 minutes at 350 degrees F., or until the edges are golden and center is just set (will set completely as tart cools). Let cool on rack 10 minutes, remove side of pan and let tart cool completely on rack. Melt chocolate with butter over barely simmering water, cool slightly, drizzle decoratively over tart.