Instructions: To Make the Crust:
* Add the flour, salt and butter to the workbowl of a food processor fitted with the metal blade. Process off and on until the mixture has pieces of butter in it the size of lima beans.

* With the motor running, pour 1/4 cup ice water through the feed tube; stop processing just as the mixture begins to form a ball; shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes or more.

* Preheat the oven to 350 deg.

* Roll out the dough on a lightly floured surface to fit into a tart pan with a scalloped rim that is 9 inches in diameter and 1 1/4 inches high.

* Refrigerate while making the filling.

To Make the Filling:
* Beat the eggs, syrup, salt and bourbon on medium speed until well blended, about 2 minutes.

* Melt the butter, 1 1/2 cups chocolate chips and coffee granules over very low heat.

* Fold in 1 cup chopped pecans and pour into the prepared crust.

Sprinkle with the remaining 1/2 cup chopped pecans and the 1/2 cup chocolate chips.

Bake in the center of the oven until firm, about 35 minutes.

* cool on wire rack, then remove outer rim of pan.

To Make the Topping:
* Beat the heavy cream until stiff peak forms.
*

* Stir the warmed bourbon with the coffee until dissolved.

* fold into the whipped cream.

* Serve cake warm, at room temperature or chilled. with a dollop of topping.

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