Bourbon Chocolate Pecan Tart Rested Before Slicing

For Bourbon Chocolate Pecan Tart Rested Before Slicing, the counter starts with all-purpose flour, sugar, and kosher salt. Portion it for 12 people.

Count on 30 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the pâte sucrée

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon kosher salt
• ½ cup unsalted butter chilled and cut in pieces
• 1 egg yolk
• ¼ cup half-and-half or heavy cream

For the tart filling

• ¾ cup light corn syrup
• ¼ cup dark brown sugar packed
• ½ cup sugar
• 2 tablespoons Bourbon
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs
• 6 tablespoons unsalted butter melted
• 1 cup chopped pecans
• 1 cup semi-sweet morsels I used Ghirardelli mini’s

How the cooking goes

For the pâte sucrée

1. Blend flour, sugar and salt in a small mixing bowl.
2. Cut butter into the flour mixture using a pastry blender or two knives until it resembles coarse meal.
3. Blend egg yolks and half-and-half in separate bowl, whisking to incorporate.
4. Put egg mixture to the flour mixture; stir with a fork until all the dry ingredients are moistened. Shape dough into a ball, flatten slightly, and refrigerate 2 hours to overnight.
5. Roll out dough to slightly less then ¼ inch thick.
6. Place pastry over tart pan and gently press pastry down to the bottom and into each groove. To remove excess pastry cleanly, roll a rolling pin over the top and it will cut the dough off neatly.

For the Tart Filling

1. Warm the oven to 350°F.
2. Add syrup, sugars, bourbon, flour and vanilla to a medium bowl. No need to mix. Keep it to one side.
3. Whip eggs in a large mixing bowl until frothy. Add butter, beating well.
4. Put the syrup mixture; beat well. Stir in the pecans.
5. Scatter the chocolate chips on their own into the bottom of the pastry.
6. Pour pecan mixture over chocolate morsels to just under the top of the pastry.
7. Bake for 30-45 minutes or until it springs back when touched lightly. It will feel like Jello! Cool completely before slicing.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Mixed Berry Pie Cooled Before Slicing and Cherry Almond Tart Rested Before Slicing.