# Components:
→ Tart Crust
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/4 tsp salt
03 - 1 tbsp granulated sugar
04 - 1/2 cup (115 g) unsalted butter, cold and cubed
05 - 3–4 tbsp ice water
→ Chocolate Bourbon Pecan Filling
06 - 1 cup (150 g) semisweet chocolate chips
07 - 1 cup (220 g) dark brown sugar, packed
08 - 1/2 cup (120 mL) light corn syrup
09 - 3 large eggs
10 - 1/4 cup (60 mL) bourbon
11 - 1/4 cup (60 g) unsalted butter, melted
12 - 2 tsp vanilla extract
13 - 1/2 tsp salt
14 - 2 cups (220 g) pecan halves
# Method:
01 - Preheat oven to 350°F (175°C).
02 - In a bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Gently press into pan and trim excess. Chill while preparing filling.
04 - In a mixing bowl, whisk eggs, brown sugar, corn syrup, bourbon, melted butter, vanilla, and salt until well combined.
05 - Sprinkle chocolate chips evenly over tart crust. Arrange pecan halves on top. Pour filling mixture gently over pecans.
06 - Bake tart for 35–40 minutes, until filling is set and top is golden. Cool completely before slicing.
07 - Serve with whipped cream or vanilla ice cream, if desired.
