Jason's sharing details about how to approach key steps in his go-to tart recipe, plus his advice for customizing the ingredients to your tastes.

It's important to use plenty of baking spray in the pan, Jason says, to ensure that the crust will pop out easily later on.

To make a lighter version of this tart, opt for egg whites only — no yolks — when prepping the sweet vanilla-spiked filling. "It's not as rich-tasting, but it still works the same," Jason explains.

Jason likes to use vanilla bean paste to flavor his filling, but if you don't have that on hand, go for traditional vanilla extract — or even vanilla powder, if it's available.

If bacon (or meat in general) isn't your thing, it's fine to leave it out.

While Jason is keen on hazelnuts and pecans, he notes that you can skip them and replace with another variety, like walnuts, almonds or peanuts, in both the crust and the filling.

Prefer to skip the nuts altogether? That's OK too. But you'll need to add a similarly binding ingredient, Jason explains. He likes coconut for that.

It can be tricky to know when the tart shell is finished baking, so Jason advises you check the color of the crumbs. "The edges of the crust will be twice as dark as they were when you put it in the oven," he says. And as for the gooey center, he notes, "The filling will be a little bubbly-looking on top, and the nuts will have risen to the top."

Since there's no egg whites in the mousse, there's no need to toy with fickle meringue. Instead, a base of cream cheese provides the structure you need for his creamy finished product.

Being from Kentucky, Jason likes bourbon in this tart. But if you prefer brandy, Kahlua or rum, he says that it's A-OK to use any of those instead. Not an alcohol fan? You can skip the liquor altogether too.