Kentucky Derby Chocolate Pecan (Print version)

A decadent tart blending chocolate and pecans with a flaky, buttery crust, perfect for festive moments.

# What You Need:

→ Pastry Crust

01 - 1¼ 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

# Directions:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut cold cubed butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs. Gradually add ice water while stirring until dough just comes together.
03 - Shape dough into a flat disk, wrap with plastic wrap, and refrigerate for 20 minutes.
04 - Roll chilled dough on a lightly floured work surface to fit a 9-inch tart pan. Transfer dough to pan, press firmly into corners and sides, trim excess overhang, and refrigerate while preparing the filling mixture.
05 - In a large mixing bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until fully combined and smooth.
06 - Fold chocolate chips and pecan pieces into the butter and egg mixture, distributing evenly throughout.
07 - Pour chocolate pecan filling into the chilled tart shell, using a spatula to spread evenly across the surface.
08 - Place tart in preheated oven and bake for 35 to 40 minutes, until the center is just set and the top achieves a golden brown color.
09 - Remove tart from oven and allow to cool completely before slicing. Serve plain or accompanied with whipped cream.

# Expert Advice:

01 -
  • It feels like you're serving something straight from a Louisville mansion, but the technique is surprisingly forgiving once you understand the rhythm.
  • That bourbon whisper in the filling is optional, but it's where the magic happens—it deepens everything without screaming alcohol.
  • The pastry crust browns beautifully while the filling stays impossibly creamy in the middle, giving you two textures that shouldn't work together but absolutely do.
02 -
  • If your filling cracks across the top while baking, it's overcooked—next time, pull it out a minute or two earlier when there's still a slight jiggle in the very center.
  • Cold butter is non-negotiable for the crust; warm butter bakes into a tough, dense shell instead of that delicate, flaky texture that makes people ask for your secrets.
  • The bourbon isn't just flavor—it's also a preservative, so this tart keeps beautifully for several days covered loosely on the counter or in the refrigerator.
03 -
  • If you forget to chill the dough and panic, put it in the freezer for 5 minutes instead—it won't give you the same flake structure, but it's better than working with warm dough.
  • Toast your pecans for 5 minutes in a 350°F oven before adding them to the filling if you want their flavor to sing instead of whisper in the background.
  • Save yourself the crust-making step by using a quality store-bought tart shell—nobody needs to know, and you'll still get all the credit when people taste it.
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