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1
To Make the Crust:* Add in the flour, salt and butter to the workbowl of a food processor fitted with the metal blade.
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2
Process off and on till the mix has pcs of butter in it the size of lima beans.
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3
* With the motor running, pour 1/4 c. ice water through the feed tube; stop processing just as the mix begins to create a ball; shape into a disc, wrap in plastic wrap and chill for 30 min or possibly more.
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4
* Preheat the oven to 350 deg.
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5
* Roll out the dough on a lightly floured surface to fit into a tart pan with a scalloped rim which is 9 inches in diameter and 1 1/4 inches high.
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6
* Chill while making the filling.
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7
To Make the Filling:* Beat the Large eggs, syrup, salt and bourbon on medium speed till well blended, about 2 min.
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8
* Heat the butter, 1 1/2 c. chocolate chips and coffee granules over very low heat.
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9
* Mix in 1 c. minced pecans and pour into the prepared crust.
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10
Sprinkle with the remaining 1/2 c. minced pecans and the 1/2 c. chocolate chips.
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11
Bake in the center of the oven till hard, about 35 min.
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12
* cold on wire rack, then remove outer rim of pan.
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13
To Make the Topping:* Beat the heavy cream till stiff peak forms.
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14
*
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15
* Stir the warmed bourbon with the coffee till dissolved.
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16
* fold into the whipped cream.
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17
* Serve cake hot, at room temperature or possibly chilled.
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18
with a dollop of topping.
