Chocolate-Pecan Mousse Tart
1/2 cup finely chopped toasted Dickey Farms pecans
1/2 cup butter, softened
1/2 (8 oz.) package cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
Vegetable cooking spray
1/2 cup coarsely chopped toasted Dickey Farms pecans
1 (12 oz.) package semisweet chocolate morsels
2 1/2 cups heavy cream, divided
1 tablespoon bourbon
1 teaspoon vanilla extract
Prepare Crust: Preheat oven to 400°F. Beat butter, cream cheese, and sugar at medium speed until creamy. Gradually add flour and salt, beating at low speed just until blended after each addition. Add finely chopped pecans, and beat just until blended. Shape dough into a disk, and wrap with plastic wrap. Chill for 1 hour.
Place dough disk on a lightly floured surface and roll into a 13x9 inch rectangle. Gently place dough in a lightly greased 12x8 inch rectangular tart pan with removable bottom. Press dough into pan and up sides; trim off excess dough.
Bake for 14-17 minutes or until lightly browned. Remove pan and place on wire rack to cool completely (about 30 minutes).
Prepare Mousse: Microwave chocolate morsels and 1/2 cup cream in a medium size bowl for 1 1/2 minutes of until melted; stirring every 30 seconds. Stir in bourbon and vanilla; let stand for 5 minutes.
Beat remaining 2 cups of cream at medium-high speed for 2-3 minutes; fold cream into chocolate mixture. Spread in cooled tart shell. Trop with coarsely chopped pecans. Chill for 4-24 hours before serving.