📖 Instructions

1. Prepare the Tart Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt. Add the very cold, unsalted butter, cut into small cubes. Using your fingertips or a pastry blender, quickly cut the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces remaining. This quick action keeps the butter cold, ensuring a flaky crust.
2. Form the Dough: Drizzle the ice water (start with 3 tablespoons) over the flour mixture, mixing gently with a fork until the dough just comes together. Be careful not to overmix; overworking the dough develops too much gluten, resulting in a tough crust. If it feels too dry, add another tablespoon of water, half a teaspoon at a time. Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
3. Blind Bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the tart shell all over with a fork to prevent puffing. Line the tart shell with parchment paper or foil, then fill it with pie weights, dried beans, or rice.
4. Bake the Crust: Bake for 15 minutes. Carefully remove the parchment paper and weights. Return the tart shell to the oven and bake for an additional 10-12 minutes, or until the crust is golden brown and appears dry. Remove from the oven and let it cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).
5. Prepare the Chocolate Ganache Filling: While the crust cools, finely chop the dark chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream, granulated sugar, and corn syrup over medium heat until it just begins to simmer around the edges, but do not boil. Remove from heat immediately.
6. Combine Ganache Ingredients: Pour the hot cream mixture over the chopped chocolate. Let it sit for 5 minutes without stirring, allowing the chocolate to melt. Then, gently whisk from the center outwards until the mixture is completely smooth and glossy. The texture should be like liquid silk. If it looks a little separated or oily, keep whisking gently; it will come together.
7. Add Flavor: Whisk in the unsalted butter until fully incorporated and melted, contributing to the ganache's luxurious texture. Finally, stir in the bourbon and vanilla extract. Taste a tiny bit—isn't that just lovely?
8. Fill and Bake the Tart: Pour the prepared chocolate ganache filling into the cooled, blind-baked tart crust. Carefully transfer the tart pan to the preheated 325°F (160°C) oven. Bake for 20-25 minutes, or until the edges of the tart appear set, but the center still has a slight wobble when gently shaken. This slight wobble means it will set perfectly as it cools, giving you that creamy, luscious texture. Don't overbake!
9. Cool and Chill: Remove the tart from the oven and let it cool completely on a wire rack at room temperature for at least 1 hour. Once cooled, transfer the tart to the refrigerator and chill for at least 2-3 hours, or preferably overnight, to allow the ganache to fully set. This step is crucial for getting clean slices. Patience is key here!
10. Serve: Before serving, carefully remove the tart from its pan. If desired, sprinkle flaky sea salt over the top for an extra flavor pop. Slice the tart using a sharp, warm knife (dip in hot water and wipe clean between slices for neatness) and serve at room temperature or slightly chilled. Enjoy the rich, deep flavors!