Kentucky Derby Chocolate Pecan (Printable Version)

Southern-inspired tart with chocolate filling, pecans, and flaky crust, perfect for celebrations and sweet cravings.

# 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

# How To Make:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - In a mixing bowl, combine flour, sugar, and salt. Cut cold cubed butter into mixture until texture resembles coarse crumbs. Gradually add ice water while stirring until dough just comes together. Shape dough into a disk, wrap tightly, and refrigerate for 20 minutes.
03 - Roll chilled dough on lightly floured surface to fit a 9-inch tart pan. Press dough evenly into pan, trim excess from edges, and return to refrigerator while preparing filling.
04 - In a large bowl, whisk together brown sugar, melted and cooled butter, eggs, bourbon if desired, vanilla extract, and salt until smooth and fully combined.
05 - Fold chocolate chips and pecan pieces into filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell, spreading evenly to edges with spatula.
07 - Bake for 35-40 minutes until center is just set and top achieves golden brown color.
08 - Allow tart to cool completely before slicing. Serve plain or with whipped cream topping.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but comes together in under an hour if you're not fussy about homemade crust.
  • The bourbon whispers in the background without shouting, making it feel grown-up and celebratory.
  • Pecans stay crunchy even after baking, giving you this beautiful textural contrast that keeps surprising you with each bite.
02 -
  • Don't skip the chilling step for either the crust or the filled tart shell, because a cold crust resists shrinking and holds its shape while baking.
  • The center will still jiggle slightly when you pull it from the oven, which is exactly right—it continues cooking as it cools and becomes that perfect set-but-tender texture.
03 -
  • If your crust edges brown too quickly while baking, loosely cover them with foil to protect them while the filling finishes setting.
  • Letting the tart cool completely at room temperature before refrigerating ensures the filling sets properly and slices cleanly without cracking.
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