Kentucky Derby Chocolate Pecan (Printable)

A Southern-inspired tart featuring creamy chocolate and crunchy pecans nestled in a flaky crust.

# What You 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

# Directions:

01 - Preheat oven to 350 degrees Fahrenheit.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in cold cubed 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 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press dough into pan, trim excess, 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 and well combined.
05 - Stir chocolate chips and pecan pieces into filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell, spreading evenly across the surface.
07 - Bake for 35 to 40 minutes, or until center is just set and top is golden brown.
08 - Allow tart to cool completely before slicing. Serve plain or with whipped cream.

# Expert Advice:

01 -
  • The filling is impossibly easy to mix together, yet tastes like you spent hours perfecting it.
  • It's the kind of dessert that makes people ask for your secret, and you can pretend it was way more work than it actually was.
  • One tart feeds a crowd and looks absolutely showstopping on any table.
02 -
  • A jiggly center is your friend—overbaking is the quickest way to dry out this tart, so trust your instincts about texture more than the clock.
  • Chill your crust between every step it seems like overkill, but those cold pauses are what separate a tender, flaky shell from a dense, tough one.
03 -
  • Measuring ingredients by weight instead of volume takes the guesswork out of pastry making and gives you more consistent results every single time.
  • If your tart cracks slightly during cooling, don't panic—a small drizzle of melted chocolate or a dusting of powdered sugar covers imperfections beautifully and adds visual appeal.
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