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For the Dough:
1 ¼ Cup Flour
1 Stick (or 8 TBS) Unsalted Butter, cut into small pieces
3 TBS Sugar
¼ Tsp Salt
¼ Cup Ice Water
In a large bowl, combine the flour, salt, sugar and butter and work with your fingers until incorporated and mealy. Slowly drizzle in the water, working with your hands to form a ball. You may want to finish kneading and forming the dough on a lightly floured work surface. Flatten the dough into a round disc and wrap with plastic. Refrigerate for 1 hour.
Once chilled, remove from refrigerator, unwrap and place on lightly floured work surface. Roll dough out into a 12-inch round, about 1/8-inch thick. Place over your tart pan and press down into the bottom and sides of the pan. Trim the edges.
For the Filling:
2 Large Eggs
2/3 Cup Sugar
½ Cup Corn Syrup
4 Tsp Unsalted Butter, Melted
¼ Cup Semi-Sweet Chocolate Chunks
1 ½ Cups Pecan Halves