Bourbon Pecan Tart with Chocolate Drizzle

I made this recipe for Thanksgiving as a lighter alternative to pecan pie. I served it with homemade bourbon whipped cream and it was a huge hit! It has just the right amount of gooey filling without over doing it; and the pecans on the top are perfectly toasted. Since I didn't have a tart pan, I used a pie plate, which worked out just fine.

Ingredients:

• 1 cup packed light brown sugar
• 3/4 cup dark corn syrup
• 3 Tbsp. all-purpose flour
• 2 Tbsp. bourbon
• 2 Tbsp. molasses
• 1 Tbsp. butter, melted
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 2 large eggs
• 1 large egg white
• 2/3 cup pecan halves (I used the entire 1 1/2 cup package)
• 1/2 (15 oz.) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/2 oz. bittersweet chocolate, chopped

Directions:

Preheat oven to 350 degrees F.

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

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

Make the tart a day ahead, and store it in the refrigerator. Best served with Bourbon Whipped Cream (below).

To make Bourbon Whipped Cream: I whipped one pint of whipping cream until soft peaks formed. I added 3 tablespoons powdered sugar then 3 tablespoons bourbon and continued beating until peaks formed.

Source: Cooking Light

By Stephanie from Hillsboro, OR