# What You 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:
01 - Set oven to 350°F and allow to reach full temperature.
02 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water while stirring until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
03 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press dough into pan, trim excess edges, and chill while preparing filling.
04 - In a large bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until smooth and well combined.
05 - Fold chocolate chips and pecan pieces into the wet mixture until evenly distributed.
06 - Pour filling into chilled tart shell and spread evenly across the surface.
07 - Bake for 35–40 minutes until center is just set and top is golden brown. Filling should have slight firmness when gently pressed.
08 - Allow tart to cool completely at room temperature before slicing. Serve plain or with whipped cream if desired.
