Chocolate Bourbon Pecan Tart

Instructions

1. Prepare the crust
   In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and blind bake the crust
   Preheat oven to 375°F (190°C). Roll dough on a floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Trim edges, prick bottom with fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Reduce oven to 350°F (175°C).
3. Make the chocolate layer
   Place chopped chocolate in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let stand for 1 minute, then stir until smooth. Spread evenly over the bottom of the par-baked tart shell and refrigerate while preparing the filling.
4. Prepare the pecan filling
   In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, and salt until smooth and well combined. Fold in 1 1/2 cups of the toasted pecans, reserving the rest for topping.
5. Assemble and bake
   Pour the pecan mixture over the chilled chocolate layer. Arrange the reserved pecan halves decoratively on top. Bake at 350°F (175°C) for 25-30 minutes, until filling is set but still slightly jiggly in the center.
6. Cool and serve
   Allow tart to cool completely on a wire rack, at least 2 hours. The filling will continue to set as it cools. Once cooled, remove from tart pan and transfer to a serving plate. Slice and serve at room temperature with a dollop of whipped cream if desired.