For this rich dessert, you will need a pre-baked
Preheat the oven to 350°F.
Put the sugar and water in a heavy
Cook the caramel-cream mixture over low heat for 3 minutes, stirring to dissolve any remaining lumps of caramel. Strain the mixture through a fine-mesh sieve and allow to cool for 15 minutes.
Put the pecans on a cookie sheet and toast them in the oven for 5 to 7 minutes, or until lightly browned. Remove and set aside.
Increase the oven temperature to 400°F.
Whisk the bourbon, butter, egg yolk, and whole egg into the cooled caramel mixture. Stir in the toasted pecans.
Brush the pre-baked pie shell with the melted chocolate and pour the pecan filling into the shell. Bake the filled tart in the oven for 15 minutes. Reduce the heat to 350°F and continue baking for an additional 15 minutes.
Serve the tart at room temperature.
This chewy confection tastes like the deep South. It keeps beautifully for 3 or 4 days in the refrigerator, and can be cut into very thin wedges to serve with tea, or it can be offered as dessert along with a little bourbon-laced whipped cream. We feature it always on our holiday buffet table during our Christmas open house for the town citizens—a group of bourbon aficionados.
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