Kentucky Derby Chocolate Pecan (Print Version)

A rich Southern-style tart featuring chocolate, pecans, and a flaky buttery crust with optional bourbon flavor.

# What You'll Need:

→ Pastry Crust

01 - 1 ¼ cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, cold and cubed
05 - 3–4 tablespoons ice water

→ Chocolate Pecan Filling

06 - 1 cup semi-sweet chocolate chips
07 - 1 cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 2 tablespoons bourbon, optional
11 - 1 teaspoon vanilla extract
12 - ½ teaspoon salt
13 - 1 cup pecan halves or pieces

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water while stirring until dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess edges, and refrigerate while preparing filling.
04 - In a large mixing bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until smooth and well combined.
05 - Stir chocolate chips and pecan pieces into the filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell, spreading evenly across the bottom.
07 - Bake for 35–40 minutes until the center is just set and the top is golden brown.
08 - Allow tart to cool completely before slicing. Serve plain or with whipped cream.

# Additional Tips::

01 -
  • It looks impossibly elegant but comes together with simple kitchen moves you already know.
  • The bourbon whispers in the background without announcing itself, giving depth that keeps people guessing.
  • You can make it hours ahead and slice it cold, warm it up, or serve it plain—it's forgiving that way.
02 -
  • The center will look slightly underdone when you pull it from the oven—that's right, not wrong; overbaking makes it dense and tough.
  • Chilling the crust and filling together before baking prevents shrinkage and keeps your layers distinct and beautiful.
03 -
  • Use an instant-read thermometer if you're nervous about doneness; the center should register about 160°F when it's set.
  • Let the butter cool after melting but don't let it solidify; warm-to-room-temperature is the sweet spot so it blends beautifully with eggs.
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