Kentucky Derby Chocolate Pecan (Printer-friendly)

Rich chocolate and pecan filling nestled in a flaky buttery crust with a hint of bourbon elegance.

# What You’ll 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 to 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 - Preheat 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 dough into a disk, wrap in plastic, and chill 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 overhang, and chill 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 wet ingredient mixture until evenly distributed.
06 - Pour chocolate pecan filling into chilled tart shell, spreading evenly with a spatula.
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 Tips:

01 -
  • It tastes like pure indulgence but comes together in under two hours, making you look far more skilled than you actually are.
  • The bourbon adds a whisper of sophistication that your guests will taste but never quite identify, which is exactly the point.
02 -
  • Overbaking is the enemy of this tart; the filling will continue to set as it cools, and a slightly underbaked center is infinitely better than a dry, crumbly one.
  • Don't skip the butter-cutting technique in the crust; a food processor works beautifully if you're nervous about doing it by hand and keeps everything cold.
03 -
  • A food processor makes the crust effortless if you're nervous about cutting butter by hand, and it keeps everything uniformly cold for maximum flakiness.
  • Bourbon elevates this from good to unforgettable, but dark rum or even a splash of espresso work beautifully if bourbon isn't your preference.
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