In a medium bowl, stir together crushed graham crackers, melted butter, and paprika until well combined. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan*.
Bake until golden brown, about 10 minutes. Let cool completely. Reduce oven temperature to 250°F (130°C).
In a medium saucepan, heat chocolate and cream over medium heat, stirring constantly, just until chocolate is melted. Remove from heat.
In a large bowl, gently whisk together egg and egg yolk. Gradually add chocolate mixture, whisking constantly. Whisk in vanilla and salt. Pour filling into prepared crust.
Bake until center is set, 30 to 35 minutes. Let cool completely on a wire rack. Refrigerate for at least 3 hours. Garnish with Honey-Glazed Pecans, if desired. Cover and refrigerate for up to 3 days.