# What You'll Need:
→ Pastry Crust
01 - 1¼ cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, cold and cubed
05 - 3-4 tablespoons ice water
→ Chocolate Pecan Filling
06 - 1 cup semi-sweet chocolate chips
07 - 1 cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 2 tablespoons bourbon, optional
11 - 1 teaspoon vanilla extract
12 - ½ teaspoon salt
13 - 1 cup pecan halves or pieces
# How-To Steps:
01 - Set oven temperature to 350°F and allow to fully preheat.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut cold butter into small cubes and work into flour mixture using fingertips or pastry cutter until texture resembles coarse breadcrumbs. Gradually incorporate ice water, stirring with a fork until dough just begins to come together.
03 - Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 20 minutes to allow gluten to relax.
04 - On a lightly floured work surface, roll dough to approximately ⅛-inch thickness. Transfer to 9-inch tart pan, pressing gently into bottom and sides. Trim excess dough from edges using a knife. Return lined pan to refrigerator while preparing filling.
05 - In a large bowl, whisk together brown sugar, melted and cooled butter, eggs, bourbon if using, vanilla extract, and salt until thoroughly combined and smooth.
06 - Fold chocolate chips and pecan pieces into filling mixture, ensuring even distribution throughout.
07 - Pour filling into chilled tart shell, spreading evenly to edges. Place on center oven rack and bake for 35-40 minutes until filling is just set in center and top achieves golden-brown color.
08 - Remove from oven and allow tart to cool completely at room temperature before slicing. Serve plain or with whipped cream if desired.
