# 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 vanilla extract
13 - 1/2 teaspoon fine salt
14 - 2 cups pecan halves
# How to Cook:
01 - Preheat the oven to 350°F and position a rack in the center.
02 - In a large bowl combine the flour, salt and sugar. Cut in the cold cubed butter with a pastry blender or fingertips until the mixture resembles coarse crumbs, then sprinkle 3 tablespoons ice water over the mixture and gently mix until the dough just comes together; add the remaining tablespoon only if needed.
03 - Shape the dough into a flat disk, wrap in plastic, and chill for 20 minutes; on a lightly floured surface roll the dough to fit a 9-inch tart pan, transfer and gently press into the pan, trim excess and return to the refrigerator while preparing the filling.
04 - Whisk together the eggs, dark brown sugar, light corn syrup, bourbon, melted butter, vanilla and salt in a medium bowl until smooth and well combined.
05 - Evenly sprinkle the semisweet chocolate chips over the chilled crust, arrange the pecan halves in an even layer atop the chocolate, then carefully pour the egg and sugar mixture over the pecans so it settles evenly.
06 - Bake for 35 to 40 minutes, rotating once if necessary, until the filling is set at the center and the top is golden; a slight jiggle in the center is acceptable as it will continue to set while cooling.
07 - Remove from the oven and cool completely on a wire rack before slicing; serve warm or at room temperature with optional whipped cream or vanilla ice cream.
