Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream

Ingredients

• 2 tablespoons all purpose flour 
• 2 large egg whites room temperature
• 1 large egg yolk 
• 4 large egg yolks 
• 1 tablespoon brown sugar packed ()
• 1 cup heavy whipping cream chilled
• 1.3 cups pecans divided toasted coarsely chopped
• 1 tablespoons scotch 
• 0.3 teaspoon sea salt fine
• 0.3 cup sugar 
• 6 tablespoons butter unsalted ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil
• tart form

Directions

1. Blend flour, sugar, and sea salt inprocessor.
2. Add butter to processor; usingon/off turns, blend until mixture resemblescoarse meal.
3. Whisk cream and egg yolk insmall bowl to blend.
4. Add cream mixture toprocessor; using on/off turns, blend untilmoist clumps form. Gather dough into ball;flatten into disk. Wrap in plastic and chill1 hour. DO AHEAD: Can be made 1 day ahead.Keep chilled.
5. Let dough soften slightly atroom temperature before rolling out.
6. Roll out dough disk on lightly flouredsurface to 14-inch round.
7. Transfer to9-inch-diameter tart pan with removablebottom. Press dough firmly onto bottomand up sides of pan. Trim dough overhang,allowing 1/4 inch of dough to extend abovesides of pan. Pierce crust all over with fork.Freeze until firm, 10 to 15 minutes.
8. Preheat oven to 350°F. Line crust withfoil and fill with dried beans or pie weights.
9. Bake crust until sides are set and lightgolden, about 35 minutes.
10. Remove foil andbeans. Continue to bake crust until goldenand cooked through, about 15 minuteslonger. Cool crust in pan on rack. Maintainoven temperature.
11. Cook butter in heavy smallskillet over medium-high heat untilbeginning to brown, about 21/2 minutes.
12. Add brown sugar and whipping creamand bring to boil, whisking to blend. Boil1 minute.
13. Transfer butterscotch to mediumbowl and cool to lukewarm, stirringoccasionally, about 30 minutes.
14. Whisk egg yolks and flour in anothermedium bowl to blend.
15. Whisk in vanilla.Gradually add yolk mixture to butterscotch;whisk until filling is smooth. Using electricmixer, beat egg whites and sea salt in largebowl until soft peaks form. Fold whites intofilling in 2 additions.
16. Spread 1 cup toasted pecans overbottom of crust; pour filling evenly overpecans.
17. Sprinkle 1/4 cup pecans over.
18. Bake tart until filling is set in centerand top is deep brown, 26 to 28 minutes.
19. Transfer tart to rack and cool in pan at least2 hours. DO AHEAD: Can be made 2 daysahead. Cool completely. Cover and storeat room temperature.
20. Beat cream, brown sugar, and 1 tablespoon
21. Scotch in large bowl until soft peaks form,adding 1 more tablespoon Scotch, if desired.
22. Remove sides from tart pan.
23. Cut tartinto wedges and serve with Scotch-spikedwhipped cream.
24. Bon Appétit