Alfredo's Chocolate Pecan Tart

I just don't know what gets into my husband sometimes.   He has a sweet tooth, thanks to his Southern Mom.  So I am not surprised at all, when he, enthusiastically, wants to take part in cooking a dessert.  
We always had the luxury of the nearest bakery growing up.  Here in the Southern, United States, it's hard to believe, that this concept never caught on.  It's getting harder and harder to find anything fresh out of the kitchen anymore too.  People have gotten so busy, they just can't identify basic ingredients anymore.   If they only knew how easy it is to bake a tart.   They probably have the ingredients right in their own kitchen.  It can be our little secret. 

Ingredients:  2  large eggs or 3 medium
1/3 cup of white sugar
1 teaspoon plus 1/2 teaspoon of vanilla extract
a pinch of salt
1 cup, plus half cup light corn syrup
2 tablespoons  mixing Bourbon.  It does not have to be expensive
4-5 oz of semisweet chocolate/ chopped
2 cups Pecans (halved)
One home made pie crust or store bought pie crust (with sugar added).
One 8 inch tart pan non stick tart pan with removable bottom
One baking sheet / lined with parchment
Preheat your oven to 325/bake/

Roll out your pastry dough and line your pan.  Place in refrigerator to set for up to 2 hours.

In a bowl of an electric mixer on low or just in a bowl with a wooden spoon, combine your eggs, sugar, extract, syrup and Bourbon.   Do not over mix.  You just want it combined.
Chop your chocolate.  Line your chocolate pieces in the bottom of your pie crust.  Carefully poor your mixture over your chocolate pieces.   Carefully place your Pecans  around your tart pan to make a rounded design of our choice.  Do not worry if they sink a little.  They will puff up some while your tart bakes.   As it cools, they will settle and be perfect.

Bake for 45-55 minutes.  Check at the 30 minute mark.  If your Pecans are browning, be sure and loosely cover with foil.  Let cool and carefully remove the ring from the pan.  It may take some work.  I let mine cool to much so I had to use a knife around the tart for some assistance.
Serve with a little Chantilly Bourbon cream
One cup whipping cream/ whipped in a mixer with a pinch of confectioners sugar,  until fluffy.  With the machine on, add a tablespoon of Bourbon.  
Serve with a dollop of whipped cream on top and a side of Bourbon. heheh
Buon Appetito