Kentucky Derby Chocolate Pecan (Printable version)

Southern-inspired tart with chocolate, pecans, and a buttery crust for elegant gatherings.

# What You'll Need:

→ Pastry Crust

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

→ Chocolate Pecan Filling

06 - 1 cup semi-sweet chocolate chips
07 - 1 cup light brown sugar, packed
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 2 tablespoons bourbon, optional
11 - 1 teaspoon vanilla extract
12 - 1/2 teaspoon salt
13 - 1 cup pecan halves or pieces

# How-To Steps:

01 - Set oven temperature to 350°F and allow to reach full heat.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Mix until evenly distributed.
03 - Add cold cubed butter to dry ingredients and work into mixture using a pastry cutter or fingertips until resembling coarse breadcrumbs.
04 - Gradually add ice water while stirring until dough comes together. Shape into a disk, wrap in plastic film, and refrigerate for 20 minutes.
05 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press into pan, trim excess overhang, and refrigerate while preparing filling.
06 - In a large bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until smooth and fully combined.
07 - Fold chocolate chips and pecan pieces into wet mixture, stirring until evenly distributed.
08 - Pour filling into chilled tart shell, spreading evenly. Bake for 35 to 40 minutes until center is set and top is golden brown.
09 - Remove from oven and allow to cool completely before slicing. Serve plain or with whipped cream.

# Expert Hints:

01 -
  • The filling strikes that impossible balance between fudgy and set, staying just soft enough to feel indulgent but structured enough to slice cleanly.
  • Bourbon adds a sophisticated depth without tasting boozy, and your guests will keep guessing what makes it taste like something they can't quite name.
  • A homemade pastry crust shows off without demanding hours of your time, and the whole thing comes together in under two hours from start to finish.
02 -
  • The biggest mistake is baking too long thinking the center needs to be completely firm—trust that tiny jiggle in the middle, because it sets as it cools and keeps the tart luscious instead of cakey.
  • If your pastry cracks when you're fitting it into the pan, don't panic; just press the pieces together and seal them by pressing gently where they meet, or use a tiny scrap of dough as a patch.
03 -
  • If your tart pan doesn't have a removable bottom, line it with parchment before filling—it makes sliding the finished tart onto a serving plate infinitely easier and less stressful.
  • Toasting your pecans for five minutes at 350°F before adding them deepens their flavor and adds a subtle crunch that transforms the whole eating experience.
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