BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE

By jarren

Make 1 day ahead and store in refrigerator.

Ingredients

• 1 cup packed light brown sugar
• 3/4 cup dark corn syrup
• 3 tbsp flour
• 2 tbsp bourbon
• 1 tbsp butter, melted
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 large eggs
• 1 large egg white
• 2/3 cup pecan halves
• Cooking spray
• 9 " pie dough
• 1/2 oz bittersweet chocolate, chopped

Details

Servings 8

Preparation

Step 1

Preheat oven to 350F.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13" circle and fit into a 9" removable-bottom tart pan, coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350F for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at high for 1 minute. Stir until smooth. Drizzle chocolate over tart.