📖 Instructions

1. Prepare the Tart Dough (Blind Bake): In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Whisk these dry ingredients together thoroughly. Cut 1/2 cup (1 stick) unsalted butter, chilled and cubed, into the flour mixture using a pastry blender, your fingertips, or a food processor until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is key for a flaky crust!
2. Add the liquid: Gradually add 3-4 tablespoons of ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust. The dough should be shaggy but hold together when squeezed.
3. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling helps relax the gluten and makes the dough easier to roll.
4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the dough all over with a fork; this prevents it from puffing up during baking.
5. Second chill: Place the tart shell in the freezer for 15-20 minutes. This helps prevent shrinkage during baking.
6. Blind bake the crust: Preheat your oven to 375°F (190°C). Line the frozen tart shell with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes. Carefully remove the parchment paper and weights, then continue baking for another 8-10 minutes, or until the crust is light golden brown and appears dry. Let the crust cool completely on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).
7. Prepare the chocolate filling: In a medium, heavy-bottomed saucepan, combine 1 1/4 cups heavy cream, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not let it boil vigorously.
8. Melt the chocolate: Remove the saucepan from the heat. Add 8 ounces (about 1 1/3 cups) finely chopped dark chocolate (60-70% cacao is ideal for depth, but use what you love!), 1/4 cup unsalted butter (cubed), and 1/4 cup bourbon. Let stand for 5 minutes to allow the chocolate and butter to melt.
9. Whisk until smooth: Whisk the mixture gently until it's completely smooth and glossy. The chocolate should be fully incorporated, and there should be no streaks of butter or cream.
10. Temper the eggs: In a separate small bowl, lightly whisk 2 large eggs and 1 large egg yolk until just combined. Slowly, in a thin stream, pour about half of the warm chocolate mixture into the eggs, whisking constantly. This tempering step prevents the eggs from scrambling. Then, pour the egg mixture back into the saucepan with the remaining chocolate mixture, whisking continuously until fully combined and smooth.
11. Pour into crust: Carefully pour the warm chocolate filling into the cooled, blind-baked tart shell. Jiggle the pan slightly to ensure the filling settles evenly.
12. Bake the tart: Transfer the tart to the preheated oven (325°F / 160°C). Bake for 25-30 minutes, or until the edges are just set but the center still has a slight wobble when gently shaken. This wobble means it will be perfectly creamy once cooled. Overbaking will result in a dry tart, and we definitely don't want that!
13. Cool and chill: Remove the tart from the oven and let it cool completely on a wire rack at room temperature for about 1-2 hours. Once it's cool enough, transfer it to the refrigerator and chill for at least 2-3 hours, or preferably overnight, until the filling is fully set. This chilling time is crucial for both flavor and texture. Don't rush it!
14. Serve: Once chilled, carefully remove the outer ring of the tart pan. Slice the tart with a sharp knife (running it under hot water between slices helps with clean cuts). Serve at room temperature or slightly chilled, perhaps with a sprinkle of flaky sea salt, a dollop of whipped cream, or a dusting of cocoa powder. Enjoy this delightful treat!