1 tablespoon vanilla extract
1 cup buttermilk, room temperature
1/2 cup heavy whipping cream
2 tablespoons granulated sugar
1 tablespoon bourbon or whiskey (more or less to taste)
For the crust:
PUT the flour, salt and sugar in a food processor. Pulse just to blend ingredients. Scatter butter slices over the flour mixture, and process with on/off bursts until mixture has the consistency of coarse cornmeal.
WHISK the egg and vanilla together in a small bowl. With the motor running, pour the egg mixture slowly down the feed tube. Process just until ingredients start to form a ball. Remove the dough to the work surface, and press together until smooth and cohesive.
HEAT oven to 350°.
DIVIDE dough into two pieces and roll out one at a time on lightly floured surface. Carefully transfer to tart pans with removable bottoms. Fix any tears by pressing dough together. Press dough into bottom and sides of pan and roll rolling pin over the top of the tart pan to make neat edges.
BAKE uncovered, just until center of dough loses its sheen and starts to look dry, about 5 minutes for small tarts and 8 minutes for large tarts.
REMOVE from oven and set aside while making filling.
For the filling:
PLACE the chopped chocolate into a microwave safe bowl. Microwave for 1 minute on 50 percent power, remove and stir. Repeat until fully melted.
STIR in sugar and flour until fully blended.
BEAT in eggs, one a time, until completely incorporated.
STIR in molasses, vanilla and buttermilk until mixture is smooth and homogenous.
POUR filling into tart shells and return to oven.
BAKE for 10 to 15 minutes for small tarts; 30 to 35 minutes for larger tarts, or until filling is set around edges and only the center one-third jiggles a little.
REMOVE from oven and cool on a rack to room temperature. Wrap with plastic wrap and place in refrigerator until cold.
PLACE, just before serving, whipping cream in medium bowl.
ADD sugar and bourbon to taste, and beat on medium speed until firm peaks form.
SERVE tarts with a dollop of whipped cream.