Kentucky Derby Chocolate Bourbon Pecan (Printable version)

Flaky crust filled with chocolate, brown sugar, bourbon and pecans for a rich Southern-style dessert.

# What You'll Need:

→ Tart crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Chocolate bourbon pecan filling

06 - 1 cup semisweet chocolate chips
07 - 1 cup packed dark brown sugar
08 - 1/2 cup light corn syrup
09 - 3 large eggs
10 - 1/4 cup bourbon
11 - 1/4 cup unsalted butter, melted
12 - 2 teaspoons vanilla extract
13 - 1/2 teaspoon salt
14 - 2 cups pecan halves

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - In a bowl, whisk together the flour, salt and sugar. Add the cold cubed butter and cut it into the dry ingredients with a pastry blender or fingertips until the mixture resembles coarse crumbs.
03 - Sprinkle 3 to 4 tablespoons ice water over the mixture, stirring just until the dough holds when pressed. Shape into a disk, wrap tightly in plastic and chill for 20 minutes.
04 - On a lightly floured surface, roll the dough to fit a 9-inch tart pan. Gently press the dough into the pan, trim the excess and return the pan to the refrigerator while you prepare the filling.
05 - In a mixing bowl, whisk together the eggs, packed brown sugar, light corn syrup, bourbon, melted butter, vanilla and salt until smooth and fully combined.
06 - Evenly scatter the semisweet chocolate chips across the chilled crust and arrange the pecan halves on top. Pour the filling mixture gently over the pecans, ensuring even distribution.
07 - Bake the tart in the preheated oven for 35 to 40 minutes, or until the filling is set and the top is golden. Remove from the oven and allow to cool completely in the pan.
08 - Once cooled, remove the tart from the pan, slice and serve. Offer whipped cream or vanilla ice cream alongside if desired.

# Expert Hints:

01 -
  • You get the gooey chocolate, caramelized crunch and bourbon warmth all in one slice, and people never see it coming.
  • This tart looks impossibly fancy, but you can throw it together on a whim with a few basics and a little weekend spirit.
02 -
  • Trying to rush the cooling will turn the filling runny—I learned that sticky lesson on my very first try.
  • Tossing the pecans in the oven for five minutes before baking unlocks their flavor and makes the tart irresistible.
03 -
  • Use a metal tart pan with a removable bottom for the cleanest slices and stress-free serving.
  • Don’t skip chilling the dough—it makes the crust flaky and easy to handle, even if you’re new to pastry.
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