Kentucky Derby Chocolate Pecan (Printable Version)

A rich chocolate tart with pecans and a flaky buttery crust, inspired by Southern traditions.

# 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 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 dough into a disk, wrap in plastic, and refrigerate for 20 minutes.
03 - On a lightly floured surface, roll chilled dough to fit a 9-inch tart pan. Press dough into pan, trim excess, 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.
05 - Stir chocolate chips and pecan pieces into the filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell and spread evenly across the surface.
07 - Bake for 35 to 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.

# Expert Advice:

01 -
  • It tastes like an heirloom without requiring grandma's secret handwritten notes.
  • The filling somehow stays fudgy on the inside while the top turns golden and slightly crispy, giving you texture in every bite.
  • Bourbon is optional but adds a whisper of sophistication that makes people ask for the recipe.
02 -
  • Overbaking by just five minutes turns the filling from fudgy to cakey, so set a timer and trust it—the center should jiggle slightly when done.
  • If you roll the dough too thin or don't chill the shell, it'll shrink up the sides of the pan and look deflated, so those resting steps are actually non-negotiable.
03 -
  • Use a kitchen thermometer to verify your oven temperature; too-hot ovens brown the crust before the filling sets, creating a disconnect between textures.
  • If you don't have a tart pan, a nine-inch pie dish works perfectly—just add a few extra minutes to the baking time since the filling will be slightly deeper.
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