Chocolate-Pecan Tart

Ingredients

• 1  pie crust dough refrigerated store-bought (not in a pie plate)
• 2 large eggs 
• 0.7 cup sugar 
• 0.5 cup plus light
• 4 teaspoons butter unsalted chilled melted cut into small pieces
• 0.8 teaspoon vanilla extract 
• 0.3 cup bittersweet chocolate 
• 1.3 cups cashew pieces 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil
• rolling pin
• tart form

Directions

1. Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
2. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell.
3. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
4. Place tart pan on a rimmed baking sheet.
5. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil.
6. Remove from oven; while still hot, drizzle with bourbon, if desired.
7. Let tart cool completely before serving.