Chocolate Bourbon Pecan Tart
Ingredients
- Flaky Tart Crust
- 1 ¼ cups all-purpose flour
- 1/8 teaspoon salt
- 1 stick +2 tablespoons cold unsalted butter, cubed
- ¼ cup +1 tablespoon ice water plus more if needed
- Filling
- 2 ¼ cups pecans
- 1 cup semi-sweet chocolate chips
- 3 large eggs
- ¾ cup dark brown sugar
- 2/3 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- ½ teaspoon kosher salt
Instructions
- To make the tart crust: In a food processor, pulse the flour with the salt.
- Add the butter and pulse until it becomes the size of peas.
- Add the water and pulse until wet crumbs form.
- Pour mixture into a mixing bowl and gather together into a dough. If the mixture is too dry, add a few more teaspoons of water.
- Wrap the dough in plastic wrap and flatten into a 1 inch thick disk.
- Refrigerate for 30 minutes.
- Preheat the oven to 375° Fahrenheit.
- On a floured work surface, roll out the dough into a rough 12-inch round.
- Spray a 10 inch false bottom diameter tart pan with nonstick cooking spray and place on a foil lined sheet pan.
- Fit the dough into the pan and trim the edges flush with the sides.
- Using a fork, prick the dough all over the bottom.
- Line the dough with a piece of parchment paper. Fill with pie weights. Bake for 10-15 minutes or until the edges are barely light brown.
- Remove the pan from the oven. Gently gather the parchment and lift off to remove the beans from the tart shell. Allow to cool. Maintain oven temperature.
- To make the filling: Decoratively fill tart shell with pecans and chocolate chips.
- In a large mixing bowl, whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt until well blended.
- Gently pour the filling over the nuts and chips.
- Bake the tart for 45-48 minutes or until just the center is slightly jiggly. If your oven runs hot, check it after 40 minutes.
- Remove from the oven and allow to cool.
Notes
Makes 1 10-inch diameter tart