📖 Instructions

1. Prepare the Tart Dough: In a food processor, combine 1 ¼ cups all-purpose flour, ⅓ cup granulated sugar, and ½ teaspoon fine sea salt. Pulse a few times to combine. Add 8 tablespoons (1 stick) unsalted butter, very cold and cut into ½-inch cubes. Pulse until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This should take about 10-15 pulses. Gently drizzle in 2-4 tablespoons of ice water, one tablespoon at a time, pulsing after each addition, until the dough just starts to come together. Be careful not to overmix; you want it just moist enough to hold its shape.
2. Chill the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling is crucial for a flaky, tender crust and prevents shrinkage during baking.
3. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. If the dough cracks, let it sit for a few minutes to warm slightly, then continue rolling. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough, leaving about a ½-inch overhang. Fold the overhang inward to create a slightly thicker edge, then press it against the side of the pan. Prick the bottom of the dough all over with a fork.
4. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper or aluminum foil, making sure it extends over the edges. Fill with pie weights, dried beans, or uncooked rice. Bake for 15-20 minutes, or until the edges are lightly golden. Carefully remove the paper and weights. Return the tart shell to the oven and bake for another 8-10 minutes, or until the bottom is golden brown and appears dry. If the crust puffs up, gently press it down with the back of a spoon. This step is vital for a crisp crust that won't get soggy. Let it cool completely on a wire rack.
5. Make the Chocolate Filling: While the crust cools, prepare the ganache filling. In a medium heatproof bowl, combine 10 ounces (about 1 ¾ cups) good quality dark chocolate (60-72% cacao), finely chopped. In a small saucepan, combine 1 cup heavy cream, ¼ cup granulated sugar, and ⅛ teaspoon fine sea salt. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the cream just begins to simmer around the edges (don't let it boil vigorously).
6. Combine and Infuse: Remove the hot cream mixture from the heat and immediately pour it over the chopped dark chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. After 5 minutes, gently whisk the mixture starting from the center and working your way out, until it's completely smooth and glossy. The texture should be like liquid silk. Now, for the star: carefully whisk in 2-3 tablespoons of your chosen bourbon. Stir in 1 teaspoon of vanilla extract, too. It brings out the chocolate flavor wonderfully. Taste it! Does it have enough bourbon kick for you?
7. Finish the Filling: Whisk in 2 large eggs, one at a time, until fully incorporated and the mixture is smooth. Make sure to whisk well after each egg to avoid any scrambled egg bits. The filling should be homogenous and smooth.
8. Fill and Bake the Tart: Pour the prepared chocolate bourbon filling into the cooled, blind-baked tart crust. Carefully transfer the tart pan to the preheated 325°F (160°C) oven. Bake for 25-35 minutes, or until the edges of the filling are set but the center still has a slight wobble when gently shaken. Overbaking will result in a dry, crumbly filling, and we don't want that! A slight wobble is perfect, as it will continue to set as it cools.
9. Cool and Chill: Remove the tart from the oven and let it cool completely on a wire rack for at least 2-3 hours at room temperature. For the best texture and to allow the flavors to meld beautifully, transfer the cooled tart to the refrigerator and chill for at least 4 hours, or preferably overnight. Seriously, don't rush this part. The chilling process is where the magic really happens, firming up the ganache to that perfect, sliceable consistency.
10. Serve and Enjoy: Once thoroughly chilled, carefully remove the tart from the pan. For clean slices, run a thin, sharp knife under hot water and wipe it dry before each cut. Garnish with a sprinkle of sea salt flakes, cocoa powder, or a few chocolate shavings, if you're feeling fancy. Serve at room temperature or slightly chilled. It's truly a delight, you're going to love it!