Kentucky Derby Chocolate Bourbon Pecan (Printable)

Rich chocolate and pecans kissed with bourbon, set in a flaky tart shell for a Southern-style finish.

# What You'll 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

# Directions:

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.

# Expert Tips:

01 -
  • The gooey chocolate and the little jolt of bourbon make it taste secretly fancier than any pie you know.
  • If you're ever hoping for jaws to drop at the table, this tart's glossy top and aroma of toasted pecans will do the trick every single time.
02 -
  • More than once, I rushed the crust and skipped the chilling time—every time, it shrank or lost flakiness, so don’t skimp here.
  • Switching to maple syrup in the filling gave the tart a whole new warmth and earthiness that's totally worth trying.
03 -
  • If your pecans toast a little too dark in the oven, shield the top with foil near the end to prevent burning.
  • Use a metal tart pan with a removable bottom for easy, mess-free unmolding—your nerves (and crust) will thank you.
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