# Components:
→ 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 (1 stick)
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 (1/2 stick)
12 - Vanilla extract — 2 teaspoons
13 - Fine salt — 1/2 teaspoon
14 - Pecan halves — 2 cups
# Directions:
01 - Set oven to 350°F and position a rack in the center to ensure even baking.
02 - Combine flour, salt and sugar in a mixing bowl; cut in cold cubed butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and mix just until the dough holds together.
03 - Form the dough into a disk, wrap tightly in plastic and chill for 20 minutes. On a lightly floured surface, roll the dough to fit a 9-inch tart pan and gently press it into the pan; trim excess and return the shell to the refrigerator while preparing the filling.
04 - Whisk together eggs, packed brown sugar, corn syrup, bourbon, melted butter, vanilla and salt in a bowl until smooth and homogenous.
05 - Distribute chocolate chips evenly over the chilled crust, arrange pecan halves in a single layer on top, then slowly pour the egg-sugar mixture over the pecans to fill the shell without displacing the nuts.
06 - Bake for 35 to 40 minutes until the filling is set with a slight jiggle at the center and the surface is golden; rotate the tart once halfway through baking if your oven has hot spots.
07 - Cool the tart completely on a wire rack to allow the filling to finish setting. Slice and serve at room temperature with whipped cream or vanilla ice cream if desired.
