# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon 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
# How To Make It:
01 - Preheat oven to 350°F (175°C).
02 - In a bowl combine the flour, salt and granulated sugar until evenly distributed.
03 - Cut the cold cubed butter into the dry mixture using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - Sprinkle 3 to 4 tablespoons ice water over the mixture, stirring gently until the dough just comes together; form into a flat disk, wrap and refrigerate for 20 minutes.
05 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart pan, transfer and gently press into the pan, trim excess and return to the refrigerator while preparing the filling.
06 - Whisk together the eggs, dark brown sugar, light corn syrup, bourbon, melted butter, vanilla and salt until smooth and homogenous.
07 - Evenly sprinkle the semisweet chocolate chips over the chilled crust, arrange pecan halves over the chocolate, then pour the egg and sugar mixture gently over the pecans to cover.
08 - Bake for 35 to 40 minutes until the filling is set at the center and the top is golden; rotate the pan halfway if your oven heats unevenly.
09 - Remove from oven and cool completely on a wire rack before slicing; serve at room temperature with whipped cream or vanilla ice cream if desired.
