# Ingredient List:
→ 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 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 salt
14 - 2 cups pecan halves
# Steps:
01 - Set the oven to 350°F and position a rack in the center to allow even baking.
02 - Combine flour, salt, and sugar in a bowl; cut in cold, cubed butter with a pastry blender or fingertips until mixture resembles coarse crumbs, then add ice water, one tablespoon at a time, until the dough just holds together.
03 - Form the dough into a disk, wrap in plastic, chill for 20 minutes, then roll on a lightly floured surface to fit a 9-inch tart pan; press into the pan, trim excess, and return to the refrigerator while you prepare the filling.
04 - Whisk together eggs, packed brown sugar, light corn syrup, bourbon, melted butter, vanilla, and salt until smooth and homogenous.
05 - Evenly scatter semisweet chocolate chips over the chilled crust, arrange pecan halves atop the chips, then gently pour the egg and sugar mixture over the pecans so it fills the spaces without dislodging the nuts.
06 - Bake on the center rack for 35 to 40 minutes, or until the filling is set at the edges with a slight jiggle in the center and the top is golden brown.
07 - Remove from the oven and cool completely on a wire rack before slicing; serve slices plain or with whipped cream or vanilla ice cream as desired.
