# What You Need:
→ Tart crust
01 - All-purpose flour — 1 1/4 cups
02 - Fine salt — 1/4 teaspoon
03 - Granulated sugar — 1 tablespoon
04 - Unsalted butter, cold and cubed — 1/2 cup
05 - Ice water — 3 to 4 tablespoons
→ Chocolate bourbon pecan filling
06 - Semisweet chocolate chips — 1 cup
07 - Dark brown sugar, packed — 1 cup
08 - Light corn syrup — 1/2 cup
09 - Large eggs — 3
10 - Bourbon — 1/4 cup
11 - Unsalted butter, melted — 1/4 cup
12 - Pure vanilla extract — 2 teaspoons
13 - Fine salt — 1/2 teaspoon
14 - Pecan halves — 2 cups
# How-To:
01 - Position a rack in the center of the oven and preheat to 350°F.
02 - In a mixing bowl combine flour, 1/4 teaspoon salt and sugar. Cut the cold, cubed butter into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs.
03 - Sprinkle 3 tablespoons of ice water over the flour mixture and gently mix until the dough just begins to hold together; add the remaining tablespoon only if needed. Shape the dough into a disk, wrap tightly and refrigerate for 20 minutes.
04 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart pan. Transfer the dough to the pan, press into the corners, trim the excess and return to the refrigerator while you prepare the filling.
05 - Whisk together the eggs, packed brown sugar, corn syrup, bourbon, melted butter, vanilla and 1/2 teaspoon salt in a bowl until smooth and homogeneous.
06 - Evenly scatter the semisweet chocolate chips across the chilled crust, arrange pecan halves over the chocolate, then gently pour the filling mixture over the pecans to fill the tart shell.
07 - Bake at 350°F for 35 to 40 minutes, until the filling is set and the top is golden brown. Remove from the oven and cool completely on a wire rack before slicing.
08 - Slice and serve at room temperature with whipped cream or vanilla ice cream if desired; allow slices to rest briefly after cutting for cleaner portions.
