📖 Instructions

1. Prepare the Tart Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Make sure it's all well combined. Cut the very cold unsalted butter into small 1/2-inch cubes. Add these butter cubes to the flour mixture. Using your fingertips, a pastry blender, or a food processor, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces still visible. This step is crucial for flakiness, so don't overmix.
2. Add Liquid to Dough: Gradually add 4-6 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; the dough should be cohesive but not sticky. If using a food processor, pulse until the dough forms a ball. If mixing by hand, gather the dough into a ball.
3. Chill the Dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough helps the gluten relax and prevents shrinking during baking.
4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough firmly into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the dough all over with a fork to prevent bubbling.
5. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights. Continue baking for another 5-7 minutes, or until the crust is lightly golden brown and feels dry to the touch. This is called blind baking and helps ensure a crisp crust. Reduce oven temperature to 325°F (160°C).
6. Prepare the Chocolate Ganache Filling: While the crust is baking, 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 the mixture just begins to simmer around the edges, but do not bring it to a rolling boil. Remove from heat.
7. Combine Ganache Ingredients: Pour the hot cream mixture over the chopped chocolate. Let it sit for 2-3 minutes without stirring, allowing the chocolate to soften. Add the unsalted butter (at room temperature, cut into small pieces) and the bourbon. Whisk gently, starting from the center and working your way out, until the mixture is completely smooth, glossy, and emulsified. Stir in the vanilla extract.
8. Fill and Bake the Tart: Pour the prepared chocolate ganache filling into the blind-baked tart crust. Gently tap the tart pan on the counter a few times to release any air bubbles and ensure an even surface. Carefully transfer the tart back to the preheated 325°F (160°C) oven.
9. Bake the Tart: Bake for 20-25 minutes, or until the edges of the filling are just set but the center still has a slight wobble when gently shaken. Overbaking will result in a dry texture, so watch it closely! I always set a timer for 20 and check from there.
10. Cool and Chill: Remove the tart from the oven and let it cool completely on a wire rack at room temperature for about 1-2 hours. Once it's cooled to room temperature, transfer the tart to the refrigerator and chill for at least 2 hours, or preferably overnight, until the filling is firm. Chilling is essential for the tart to set properly and for clean slices.
11. Serve: Once thoroughly chilled, remove the tart from the refrigerator. Carefully unclip the sides of the tart pan and slide the tart onto a serving plate. You can dust it with cocoa powder, shaved chocolate, or a sprinkle of sea salt before slicing. Serve chilled or at cool room temperature. Enjoy!