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["Place a rack in middle of oven and preheat to 350u00b0. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10-15 minutes (you want them well toasted). Let cool, then coarsely chop.", "Roll out dough on a lightly floured surface into a 13"" round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang. Fill with pie weights or dried beans.", "Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10-15 minutes. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10-15 minutes longer. Transfer pan to a wire rack and let crust cool.", "Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8-10 minutes. Remove from heat and, whisking, gradually add cream and bourbon, if using. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.", "Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature."]
