Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche

Ingredients

• 4 ounces bittersweet chocolate chopped
• 2 teaspoons bourbon 
• 0.5 cup plus light
• 0.3 cup crème fraîche 
• 0.5 cup plus dark
• 3 large eggs 
• 0.8 cup heavy cream 
• 0.3 teaspoon kosher salt 
• 1  pâte sucrée disk 
• 1.5 cups pecan halves 
• 1.5 cups pecans plus chopped
• 1 cup sugar 
• 0.3 cup butter unsalted ()
• 0.5  vanilla pod split

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wire rack
• tart form

Directions

1. Roll out Pâte Sucrée disk on a lightly flouredwork surface to a 1/8"-thick round, dustingwith flour as necessary to prevent sticking.
2. Transfer crust to tart pan; press onto bottomand up sides of pan. Trim dough flush withedge of pan. Chill for 1 hour.
3. Meanwhile, preheat oven to 350°F.
4. Spreadout chopped pecans in a single layer ona rimmed baking sheet and toast, stirringonce or twice, until lightly browned andaromatic, 8-10 minutes.
5. Place butter in a small skillet overmedium heat. Scrape in seeds from vanillabean; add bean. Cook, swirling pan a fewtimes, until butter browns and smells nutty,about 5 minutes. Discard vanilla bean.
6. Whisk sugar, both corn syrups, and saltin a large bowl.
7. Whisk in warm brown butter,then eggs; whisk to blend.
8. Spread choppedpecans in an even layer over prepared tartshell. Scatter chocolate over.
9. Place pecanhalves in concentric circles over choppedpecans and chocolate.
10. Pour filling slowlyand evenly over nuts.
11. Bake tart until filling is just set in center,45-50 minutes.
12. Transfer tart to a wire rack; let cool forat least 30 minutes. DO AHEAD: Tart canbe made 8 hours ahead.
13. Let stand at roomtemperature.
14. Beat cream, crème fraîche, and bourbonuntil soft peaks form. DO AHEAD: Bourbonwhipped crème fraîche can be made 4 hoursahead. Cover; chill. Rewhisk before serving.
15. Remove pan sides.
16. Cut tart into wedges.
17. Serve warm or at room temperature withbourbon whipped crème fraîche.