Heat oven to 400 degrees F.
On a lightly floured surface, roll pate sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour the mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
Bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 sticks cold unsalted butter, cut up
2 large egg yolks
Place the flour and sugar in the food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.
Lightly beat egg yolks; add 4 tablespoons ice water. Add to food processor while machine is running; process until the dough holds together.
Divide dough into 2 batches; turn out onto 2 separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour.
Yield: 2 (11-inch) shells
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