Eggnog Tart

For Pastry: Preheat oven to 450 degrees F.

Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or 2 knives to work shortening and butter into flour until it resembles coarse meal. Add up to 5 tablespoons ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes.

Roll out dough on a lightly floured surface into a 14-inch round. Fit dough, without stretching it, into a 10-inch tart pan, then prick bottom lightly with a fork. Line dough with aluminum foil, then add dried beans or pie weights.

Bake for 10 minutes, then remove foil and beans, and bake for another 2-5 minutes. Brush bottom and sides with chocolate. Allow to cool.

For Filling: Mix together cream, sugar, bourbon, and vanilla bean in the top of a double boiler above simmering water over medium heat. Cook until bubbles appear around edge of cream, about 20 minutes.

Meanwhile, beat egg yolks in a mixing bowl until pale yellow. Continue beating while adding 1/2 cup of hot cream mixture, then pour yolk mixture into cream mixture in the double boiler, stirring with a wooden spoon. Add gelatin and stir to dissolve. Remove vanilla bean.

Allow to cool, then strain filling into tart shell and refrigerate until set, about 4 hours.

Beat remaining cup of cream with remaining sugar, until soft peaks form. Garnish tart with whipped cream and powdered sugar, if you like.