Bourbon-Pecan Tart with Chocolate Drizzle

Ingredients:

1 cup packed light brown sugar

3/4 cup dark corn syrup

3 tablespoons all-purpose flour 

2 tablespoons bourbon

2 tablespoons molasses

1 tablespoon butter, melted 

1/2 teaspoon vanilla extract 

1/4 teaspoon salt

2 large eggs 

1 large egg white 

2/3 cup pecan halves

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray 

1/2 ounce bittersweet chocolate, chopped

Preparation

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.