# What You Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon fine salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
05 - 3 to 4 tablespoons ice water
→ Chocolate Bourbon Pecan Filling
06 - 1 cup semisweet chocolate chips
07 - 1 cup dark brown sugar, packed
08 - 1/2 cup light corn syrup
09 - 3 large eggs
10 - 1/4 cup bourbon
11 - 1/4 cup unsalted butter, melted
12 - 2 teaspoons pure vanilla extract
13 - 1/2 teaspoon fine salt
14 - 2 cups pecan halves
# Directions:
01 - Position a rack in the center of the oven and preheat to 350°F.
02 - In a mixing bowl combine flour, salt and sugar. Cut in cold butter with a pastry blender or fingertips until the mixture resembles coarse crumbs; add ice water, one tablespoon at a time, just until the dough holds together when pinched. Form into a disk, wrap and chill 20 minutes.
03 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart pan; gently press into the pan, trim the edges and return to the refrigerator while you prepare the filling.
04 - Whisk together eggs, brown sugar, corn syrup, bourbon, melted butter, vanilla and salt until smooth and homogeneous.
05 - Evenly scatter the chocolate chips across the chilled crust and arrange pecan halves on top. Pour the filling mixture slowly over the pecans, taking care not to displace them.
06 - Bake for 35 to 40 minutes, or until the filling is set at the center and the top is golden; rotate once midway through if your oven has hot spots.
07 - Remove from the oven and cool completely on a rack before slicing. Serve at room temperature with whipped cream or vanilla ice cream if desired.
