# List of Ingredients:
→ 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 (1 stick)
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
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 Make It:
01 - Set the oven to 350°F and position a rack in the center.
02 - In a mixing bowl combine flour, salt and sugar; cut in cold cubed butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just holds together. Form into a disk, wrap and refrigerate for 20 minutes.
03 - On a lightly floured surface roll dough to fit a 9-inch tart pan; gently press into the pan, trim excess and chill while preparing the filling to maintain a flaky texture.
04 - In a bowl vigorously whisk eggs, packed brown sugar, light corn syrup, bourbon, melted butter, vanilla and salt until fully combined and slightly glossy.
05 - Evenly scatter semisweet chocolate chips across the chilled crust, arrange pecan halves in a single layer over the chocolate, then carefully pour the filling mixture over the nuts to avoid displacing them.
06 - Bake on the center rack for 35 to 40 minutes, until the filling is set at the edges and the surface is golden; the center will firm as it cools.
07 - Allow the tart to cool completely in the pan before removing and slicing; serve at room temperature with optional whipped cream or vanilla ice cream.
