Kentucky Derby Chocolate Pecan (Printable)

A rich chocolate and pecan tart with a buttery crust, inspired by Southern classic flavors for special occasions.

# 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 - 3–4 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, granulated sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Gradually add ice water while stirring until dough just comes together. Shape dough into a disk, wrap with plastic wrap, 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 from edges, 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 and well combined.
05 - Stir chocolate chips and pecan pieces into the filling mixture until evenly distributed throughout.
06 - Pour filling into chilled tart shell, spreading evenly with a spatula to ensure uniform distribution.
07 - Bake for 35–40 minutes until center is just set and top is golden brown. Do not overbake to maintain fudgy texture.
08 - Allow tart to cool completely at room temperature before slicing. Serve plain or with whipped cream.

# Expert Tips:

01 -
  • It tastes like an upscale restaurant dessert but comes together without fussy techniques or special equipment.
  • The bourbon adds an authentic Southern depth, though it's completely optional if you prefer to skip it.
  • One tart feeds a crowd and actually improves slightly in flavor the next day when flavors settle.
02 -
  • The filling continues cooking slightly as it cools, so it will be softer than you expect when hot—that's perfect, not a mistake.
  • If your crust cracks during assembly, press a piece of dough into the crack and chill again; nobody will notice once baked.
  • Room temperature eggs blend into the filling smoothly, while cold ones create lumps that won't disappear.
03 -
  • If your kitchen is warm, chill all your mixing bowls and utensils before starting the crust—this small step prevents butter from softening too quickly.
  • Chilling the filled tart shell for fifteen minutes before baking helps set the crust slightly so it stays crisp and doesn't absorb too much moisture from the filling.
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