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1
Make the Whipped Cream: In a bowl of a standing mixer fitted with the paddle, beat the butter until creamy.
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2
Add the 1 1/4 cups of flour and the confectioners' sugar, salt and vanilla seeds and beat at low speed until smooth.
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3
Beat in the egg white.
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4
Scrape the dough onto a sheet of plastic wrap; press into a 6-inch disk.
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5
Wrap up and freeze until firm, at least 20 minutes.
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6
Make the Whipped Cream: Preheat the oven to 350.
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7
On a well-floured work surface, roll the dough out to a 12-inch round.
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8
Ease the dough into an 11-inch fluted tart pan with a removable bottom; press it into the pan.
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9
Trim the overhanging dough and use it to patch any tears or holes.
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10
Freeze the tart shell just until firm, 10 minutes.
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11
Make the Whipped Cream: Line the dough with parchment paper and pie weights and bake for 20 minutes, until nearly set.
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12
Remove the weights and paper and bake for 20 minutes, until golden.
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13
Make the Whipped Cream: Spread the pecans on a baking sheet and toast for 10 minutes, until fragrant.
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14
Let cool, then chop the nuts.
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15
In a bowl, whisk the corn syrup, brown sugar, cream, eggs, bourbon, vanilla and salt.
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16
Stir in the butter and pecans.
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17
Make the Whipped Cream: Set the tart pan on the baking sheet and set it in the oven.
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18
Scrape the filling into the tart shell and bake for about 35 minutes, until the custard is set and puffed; cover the edge with strips of foil if it's browning too fast.
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19
Transfer to a rack to cool, then remove the ring and slide the tart onto a serving plate.
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20
Make the Whipped Cream: In a bowl, using an electric mixer, beat the cream with the confectioners' sugar and bourbon until soft peaks form.
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21
Cut the tart into wedges and serve with the whipped cream.
