Kentucky Derby Chocolate Pecan (Printable Version)

Decadent Southern tart featuring rich chocolate, crunchy pecans, and a buttery pastry crust for celebrations.

# 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 Make:

01 - Heat oven to 350°F.
02 - In a mixing bowl, combine flour, 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, and refrigerate for 20 minutes.
03 - Roll chilled 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 bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until smooth.
05 - Stir chocolate chips and pecan pieces into filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell and spread evenly across the bottom.
07 - Bake for 35 to 40 minutes until center is just set and top is golden brown.
08 - Allow tart to cool completely to room temperature before slicing. Serve plain or with whipped cream.

# Helpful Hints:

01 -
  • It tastes like you spent all day in the kitchen, but the actual hands-on time is surprisingly short.
  • Bourbon is optional, which means you can make it for anyone, anytime, without changing what makes it special.
  • One tart feeds a crowd, so you get to watch people's faces instead of stressing over individual plating.
02 -
  • The filling continues to set as it cools, so a center that looks barely set in the oven is actually perfect; overbaking leads to a dense, fudgy texture that loses its elegance.
  • Chilling the pastry shell before filling matters more than you'd think—it prevents shrinkage and keeps your crust crisp instead of soggy.
03 -
  • If your pastry shell cracks during rolling, patch it with a small piece of dough and a light brush of water—nobody will ever know.
  • Don't skip cooling the melted butter before whisking it with eggs, or you'll scramble them and start over.
  • Taste your bourbon before using it; if it tastes good to you alone, it'll taste good in the tart.
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