Method

• 1.
  Preheat oven to 180. Grease and line the base only of a 22cm springform cake pan with baking paper.
• 2.
  For the crust, place the pecans in a food processor and pulse until a fine crumb.
• 3.
  Add the flour, butter and sugar and pulse until butter is chopped and combined. Add the egg and whiz unti it forms a dough.
• 4.
  Stir through egg until just combined.
• 5.
  Transfer to pan and press to form a crust with 4cm deep sides.
• 6.
  Place in freezer for 10 minutes then trim the top edges of the crust.
• 7.
  Bake for 20 minutes or until slightly golden and hardened.
• 8.
  To make filling, place all chocolate in a heatproof bowl. Place 500ml cream in a saucepan over medium-high heat and bring to a simmer, then immediately pour over chocolate and ¼ cup whiskey.
• 9.
  Set aside for 5 minutes or until melted, then stir to combine. Cool slightly then beat in the eggs and pour into the tart shell. Reduce oven to 140.
• 10.
  Bake for 45 minutes or until set and a slight wobble in the centre.
• 11.
  Remove and cool completely then remove from the pan. If not eating immediately, you can chill in the fridge until ready to use.
• 12.
  For the whiskey cream. Place remaining 1 tbs whiskey, remaining 300ml cream and icing sugar in a bowl and whisk until stiff peaks form.
• 13.
  Spread over the top of the cooled or chilled pie then scatter with extra pecans and chopped chocolate to serve.