To make the tart crust: In a food processor, pulse the flour with the salt.
Add the butter and pulse until it becomes the size of peas.
Add the water and pulse until wet crumbs form.
Pour mixture into a mixing bowl and gather together into a dough. If the mixture is too dry, add a few more teaspoons of water.
Wrap the dough in plastic wrap and flatten into a 1 inch thick disk.
Refrigerate for 30 minutes.
Preheat the oven to 375° Fahrenheit.
On a floured work surface, roll out the dough into a rough 12-inch round.
Spray a 10 inch false bottom diameter tart pan with nonstick cooking spray and place on a foil lined sheet pan.
Fit the dough into the pan and trim the edges flush with the sides.
Using a fork, prick the dough all over the bottom.
Line the dough with a piece of parchment paper. Fill with pie weights. Bake for 10-15 minutes or until the edges are barely light brown.
Remove the pan from the oven. Gently gather the parchment and lift off to remove the beans from the tart shell. Allow to cool. Maintain oven temperature.
To make the filling: Decoratively fill tart shell with pecans and chocolate chips.
In a large mixing bowl, whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt until well blended.
Gently pour the filling over the nuts and chips.
Bake the tart for 45-48 minutes or until just the center is slightly jiggly. If your oven runs hot, check it after 40 minutes.