Kentucky Derby Chocolate Bourbon Pecan (Printable)

Semisweet chocolate and bourbon filling with toasted pecans in a flaky, golden crust.

# What you need:

→ Tart Crust

01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/4 tsp salt
03 - 1 tbsp granulated sugar
04 - 1/2 cup (115 g) unsalted butter, cold and cubed
05 - 3–4 tbsp ice water

→ Chocolate Bourbon Pecan Filling

06 - 1 cup (150 g) semisweet chocolate chips
07 - 1 cup (220 g) dark brown sugar, packed
08 - 1/2 cup (120 mL) light corn syrup
09 - 3 large eggs
10 - 1/4 cup (60 mL) bourbon
11 - 1/4 cup (60 g) unsalted butter, melted
12 - 2 tsp vanilla extract
13 - 1/2 tsp salt
14 - 2 cups (220 g) pecan halves

# How to make it:

01 - Preheat oven to 350°F (175°C).
02 - In a bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Gently press into pan and trim excess. Chill while preparing filling.
04 - In a mixing bowl, whisk eggs, brown sugar, corn syrup, bourbon, melted butter, vanilla, and salt until well combined.
05 - Sprinkle chocolate chips evenly over tart crust. Arrange pecan halves on top. Pour filling mixture gently over pecans.
06 - Bake tart for 35–40 minutes, until filling is set and top is golden. Cool completely before slicing.
07 - Serve with whipped cream or vanilla ice cream, if desired.

# Helpful Hints:

01 -
  • This is the sort of indulgent dessert you slyly sneak a bite of when no one’s looking.
  • The combination of gooey chocolate, buttery pecans, and that warm hint of bourbon convinced even my pickiest guest to go back for seconds.
02 -
  • If your butter isn’t cold enough when you start, your crust can lose all its flakiness.
  • Letting the tart cool completely before cutting makes the filling slice neatly instead of oozing everywhere (learned that one the sticky way).
03 -
  • Handling the dough as little as possible keeps everything tender and airy.
  • A pinch of flaky sea salt on top right before serving is my not-so-secret finishing move.
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