Name: Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche
Yield: 8 to 10 Servings
Ingredients: 1 Pâte Sucrée disk (click for recipe); All-purpose flour (for dusting); 1 1/2 cups chopped pecans plus 1 1/2–2 cups pecan halves; 1/4 cup (1/2 stick) unsalted butter; 1/2 vanilla bean, split lengthwise; 1 cup sugar; 1/2 cup dark corn syrup; 1/2 cup light corn syrup; 1/4 teaspoon kosher salt; 3 large eggs; 4 ounces semisweet or bittersweet chocolate, chopped; 3/4 cup heavy cream; 1/4 cup crème fraîche; 2 teaspoons bourbon

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Michael Graydon + Nikole Herriott

This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.

Recipe notes