# What You'll 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 cubed
05 - 3 to 4 tablespoons ice water
→ Chocolate bourbon pecan filling
06 - 1 cup semisweet chocolate chips
07 - 1 cup packed dark brown sugar
08 - 1/2 cup light corn syrup
09 - 3 large eggs, room temperature
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
# How To Make It:
01 - Preheat the oven to 350°F (175°C).
02 - Combine flour, salt and sugar in a bowl. Cut in cold, cubed butter with a pastry blender or fingertips until the mixture resembles coarse crumbs. Sprinkle 3 tablespoons ice water over the mixture, tossing until the dough just comes together; add the remaining tablespoon only if needed.
03 - Shape the dough into a flat disk, wrap tightly and refrigerate for 20 minutes. On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan, press gently into the pan and trim the excess. Return the lined pan to the refrigerator while you prepare the filling.
04 - In a mixing bowl, whisk together eggs, packed brown sugar, light corn syrup, bourbon, melted butter, vanilla and salt until smooth and homogenous.
05 - Evenly scatter the semisweet chocolate chips over the chilled crust, arrange pecan halves on top of the chocolate, then carefully pour the filling mixture over the pecans to cover the tart base.
06 - Bake on the middle rack for 35 to 40 minutes, until the filling is set and the surface is golden; if the edges brown too quickly, tent loosely with foil for the last 10 minutes.
07 - Remove the tart from the oven and cool completely on a wire rack before removing from the pan and slicing to ensure clean slices.
08 - Serve slices with whipped cream or vanilla ice cream; for presentation, garnish with toasted pecans and an optional light drizzle of bourbon.
