# 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, cubed
05 - 3 to 4 tablespoons ice water, as needed
→ 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 pure vanilla extract
13 - 1/2 teaspoon fine salt
14 - 2 cups pecan halves
# Step-by-Step Guide:
01 - Set the oven to 350°F and position a rack in the center.
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. Add 3 tablespoons ice water and mix gently, adding up to 1 additional tablespoon if needed, until the dough just holds together.
03 - Form the dough into a disk, wrap and chill for 20 minutes. On a lightly floured surface, roll the dough to fit a 9-inch tart pan and transfer, pressing gently to line the pan; trim excess and return to the refrigerator while assembling the filling.
04 - Whisk eggs, packed brown sugar, corn syrup, bourbon, melted butter, vanilla and salt until smooth and homogenous.
05 - Evenly scatter chocolate chips over the chilled crust, arrange pecan halves on top, then slowly pour the filling mixture over the nuts and chips to avoid displacement.
06 - Bake for 35 to 40 minutes, or until the filling is set at the center and the top is golden; a slight jiggle at the center is acceptable.
07 - Cool the tart completely in the pan on a wire rack before removing and slicing to ensure clean slices; serve warm or at room temperature with optional whipped cream or vanilla ice cream.
