# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water
→ Filling
07 - 1 cup semi-sweet chocolate chips or chopped chocolate
08 - 3/4 cup light brown sugar, packed
09 - 1/2 cup light corn syrup
10 - 1/4 cup bourbon
11 - 3 large eggs
12 - 4 tablespoons unsalted butter, melted
13 - 1 teaspoon pure vanilla extract
14 - 1/2 teaspoon salt
15 - 2 cups pecan halves, lightly toasted
# Steps to Follow:
01 - Preheat oven to 350°F.
02 - In a mixing bowl, combine flour, powdered sugar, and salt.
03 - Add cold, cubed butter and use a pastry cutter or fingertips to blend until the mixture forms coarse crumbs.
04 - Blend in the egg yolk and 2 tablespoons ice water, mixing just until the dough comes together, adding more water if necessary.
05 - Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press into pan, trim edges, and chill for 10 minutes.
07 - Line the chilled pastry with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake an additional 5 minutes. Cool slightly.
08 - Melt chocolate in a heatproof bowl over simmering water or in the microwave, then allow to cool slightly.
09 - In a large bowl, whisk together brown sugar, corn syrup, bourbon, eggs, melted butter, vanilla, and salt until smooth.
10 - Stir in melted chocolate, then fold in toasted pecan halves.
11 - Pour filling into prepared tart shell, ensuring pecans are evenly distributed. Bake for 25 to 30 minutes, until the filling is set but slightly wobbly in the center.
12 - Cool the tart completely in the pan before slicing and serving.
