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1
Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined.
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2
Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter.
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3
Add the egg and pulse once or twice.
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4
(Stop before the dough gathers into a ball.)
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5
Turn out onto a sheet of plastic wrap and press into a disk.
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6
Wrap tightly and refrigerate until firm, at least 1 hour.
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7
Place the dough on a large sheet of lightly floured parchment paper.
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8
Roll into a 12-inch round, no more than 1/8 inch thick.
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9
Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan.
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10
(If the dough tears, just pat it back together.)
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11
Trim the excess dough.
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12
Cover with plastic wrap and chill at least 1 hour.
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13
Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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14
Bake on the middle rack, 20 minutes.
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15
Remove the foil and weights and continue baking until crisp, 7 to 10 minutes.
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16
Transfer to a rack to cool completely.
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17
Prepare the filling: Coarsely chop 1 cup pecans.
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18
Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat.
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19
Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes.
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20
Immediately stir in the chopped pecans and cook 1 to 2 more minutes.
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21
Remove from the heat and whisk in the corn syrup and brown sugar until dissolved.
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22
Cool until lukewarm, then whisk in the eggs and bourbon until combined.
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23
(The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.
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24
).
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25
Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim.
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26
Arrange the remaining 1/2 cup pecan halves on top.
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27
Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes.
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28
Transfer to a rack to cool completely.
