Chocolate Pecan Tart

Makes 10 to 12 servings

Crust

1 1/2 cups flour
3/4 cup cold, unsalted butter, cut into small pieces
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons ice water

Filling

2 large eggs
2/3 cup light brown sugar
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons bourbon, divided
1/3 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
1 tablespoon cold butter

Preparation Method

To Make the Crust:
In a medium bowl, combine flour, butter, sugar and salt with fingertips until butter is fully incorporated. Add ice water and gently knead until just combined. Flatten out into a 6” circle, wrap in plastic wrap and chill for at least an hour. Remove from Sub-Zero refrigerator and roll out on floured surface with rolling pin until it is a 14 inches circle. Place dough into a 10-inch tart or springform pan that has a removable bottom. Tuck dough into tart pan and trim edges along top or trim dough 1 inch up sides of springform pan. Set aside.

To Make the Filling:
Preheat Wolf oven in BAKE at 350°F (177°C). In a medium bowl, combine the eggs, brown sugar, corn syrup, melted butter, vanilla and 1 tablespoon bourbon with a whisk. Sprinkle chocolate chips over the bottom of the crust. Pour egg mixture over the chocolate chips. Arrange pecans over surface. Dot the top with cold butter. Place in center of oven about 55 minutes or until set. Remove from oven and drizzle remaining bourbon over the top. Allow to cool before serving.