Dessert: Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream

Recipe by Julie Richardson This delicious treat is a cross between butterscotch pudding and pecan pie.

Ingredients

1 3/4 cups all purpose flour
1/3 cup sugar
1/2 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes
2 tablespoons heavy whipping cream
1 large egg yolk

Instructions

Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
Preheat oven to 350 °F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.