We have guests coming to stay in our B&B. They are friends, so they will be with us for meals, but we can still practice on them. I wanted to make a special dessert to show how happy we are that they took the time on their trip to stop in and see us.
Chocolate Bourbon Pecan Tart
1 pie crust
2/3 cup brown sugar
1/3 cup light corn syrup
2 Tablespoon butter, melted
1 teaspoon vanilla
2 Tablespoons bourbon, divided use
1 4 oz. semi-sweet Ghirardelli Chocolate baking bar or 1/3 cup semi-sweet chocolate chips
1 1/2 cups pecans, chopped
Heat the oven to 350°. Lightly spray a two piece tart pan with Pam. Melt the butter and set aside to cool.
Gently place the pie crust ( I used store bought) in the tart pan and trim to fit.
Combine the eggs, sugar, corn syrup, melted, but cooled butter, vanilla and one Tablespoon of the bourbon. Whisk it all together.
Roughly chop the pecans. I prefer this version to one in which you have to carefully lay the pecans on top of the tart. It is too fussy for me and it is hard to cut the slices when serving.
Whisk the chopped pecans in the egg mixture.
Chop the chocolate bar into pieces roughly the size of chocolate chips. Or use chocolate chips. I had the bar and used that.
Spread them evenly in the bottom of the pie crust. Pour the egg and nut mixture over the chocolate in the crust. I placed the tart pan on a pizza pan because they are a little hard to handle.
Bake for 55 minutes or until set. Remove from the oven and pour the last Tablespoon of bourbon over the top.
Serve with ice cream or whipped cream. Or both. Or bourbon whipped cream!
Bourbon whipped cream
1 cup heavy whipping cream
1 Tablespoon powdered sugar
1 Tablespoon bourbon
1/4 teaspoon vanilla
This is easy. Whip the cream and sugar in a stand mixer until soft peaks form. Add the bourbon and the vanilla. Whip some more.
I made it ahead and kept it in the refrigerator until after dinner when we had the tart. I had more than I needed for four servings and there was still enough for the next day.