Notes from the Test Kitchen:
What a wonderful dessert! I loved the addition of Armagnac to this tart. It adds wonderful flavor, but not too overpowering. The crust is nice and flaky too. A great dessert for the holiday's or a special evening.
1Crust: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and shortening and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Drizzle on the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Don't overwork the dough! Use your hand to press the whole thing together when done. Wrap the dough fairly tightly in plastic wrap, flatten to a disc, and refrigerate for at least 30 minutes.
Cover the disc of dough with flour and roll out on a piece of waxed paper into a circle. It will be a little bigger than the waxed paper. Using the waxed paper, flip the dough over and into a 9-inch tart dish, or pie plate. Carefully press the dough into the plate so it fits tightly and tuck under the excess dough and crimp the edges.
2Preheat the oven to 350 degrees F.
Filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the corn syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
Arrange the pecans on the crust and carefully pour the egg mixture over them.
Bake for about 45 minutes, until the filling is set and rather puffy.
Cool the tart completely.
Serve with whipped cream:
1/2 pint heavy whipping cream
2 tablespoons sugar
a splash of vanilla
Combine and whip with an electric mixer until firm, but not butter.