Chocolate Bourbon Fudge Tart

Ingredients

• For the Crust
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, cut into small cubes and very cold
• 3 tablespoons ice-cold water
• For the Filling
• 2 ounces semisweet chocolate , chopped
• 1 cup unsalted butter, cut into 2-inch pieces
• 1/2 cup natural dark cocoa powder
• 1 1/2 cups sugar
• 3 tablespoons Lyle’s Golden Syrup
• 3 tablespoons sour cream
• 4 extra-large eggs, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1/4 cup bourbon
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1/4 teaspoon kosher salt

Directions

1. Start with the crust: In an electric mixer with the paddle attachment, beat the flour, sugar, and salt on medium speed for about 1 minute, just until everything is evenly combined. Drop in the cold butter pieces and mix on medium-low speed for about 3 minutes, until the biggest bits of butter are roughly pea-sized. Turn the mixer to medium, pour in the cold water, and beat for 1 minute, until the dough gathers into damp clumps.
2. Tip the dough, along with any floury scraps, onto your work surface. Knead it 3 to 4 times, just enough to bring it together into a smooth dough. Pat it into a disc, wrap it in plastic wrap, and chill it for about 1 hour, until it’s firm enough to roll.
3. Set a large piece of parchment paper on your work surface, or tape two pieces together if you need more room. Place the dough in the middle, then cover it with another sheet of parchment paper, again using two taped-together sheets if necessary. Roll the dough into a 14-inch circle, pausing now and then to lift the paper, give the dough a light dusting of flour, and smooth the paper back into place so it doesn’t wrinkle underneath you.
4. Loosely wrap the dough around your rolling pin, then position it over a 10-inch springform pan. Unroll it so it lands evenly in the pan. With your fingers, press the dough gently into the bottom and up the sides. Cut away the excess, leaving 2 inches of dough hanging over the sides of the pan. Refrigerate for 1 hour, until the dough is very firm.
5. Place a rack in the center of the oven and heat the oven to 375 degrees F, or 350 degrees F if you’re using a convection oven.
6. Cover the chilled crust with a large piece of foil and fill it with dried beans to hold it in place. Bake for 35 minutes, or 15 to 20 minutes in a convection oven, until the edges are lightly browned and the dough looks dry. Carefully remove the foil and beans, then bake for another 3 to 5 minutes, or 1 to 2 minutes in a convection oven, until the crust is golden brown.
7. For the filling, lower the oven temperature to 325 degrees F, or 300 degrees F if you’re using a convection oven.
8. Set a large heatproof bowl over simmering water and melt the chocolate and butter together.
9. Take the bowl off the heat, add the cocoa, and whisk until smooth. Whisk in the sugar, Lyle’s Golden Syrup, and sour cream until combined. Add the eggs, egg yolk, bourbon, vanilla, and salt, and whisk only until everything is incorporated. Pour the filling into the baked tart shell.
10. Bake for 40 to 42 minutes, or 30 to 35 minutes in a convection oven, until the edges are slightly puffed and the center still has a small jiggle when you gently shake the pan. Move the pan to a wire rack and let the tart cool completely. Cover it and refrigerate overnight, or for up to 3 days.
11. When you’re ready to serve it, unclasp the pan and remove the outer ring. Use 2 large offset spatulas to transfer the tart to a flat serving plate. Slice it with a large knife dipped in hot water and wiped dry, dipping and drying the knife between cuts.