Kentucky Derby Chocolate Pecan (Printable)

A rich chocolate filling pairs with crunchy pecans and a buttery crust for a festive Southern tart.

# 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

# How to Make It:

01 - Heat 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, stirring until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate 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 edges, 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 - Fold chocolate chips and pecan pieces into filling mixture until evenly distributed.
06 - Pour filling mixture into chilled tart shell and spread evenly with a spatula.
07 - Bake for 35 to 40 minutes until center is just set and top is golden brown.
08 - Remove from oven and cool completely before slicing. Serve plain or with whipped cream.

# Expert Tips:

01 -
  • It tastes like you've been baking Southern desserts your whole life, but comes together faster than you'd expect.
  • The combination of rich chocolate and buttery pecans in one bite somehow feels both indulgent and mysteriously balanced.
  • This is the kind of dessert that makes people ask for the recipe before they've finished chewing.
02 -
  • If your oven runs hot, the top might brown too quickly while the center is still liquid—if this happens, cover the tart loosely with foil for the last ten minutes of baking.
  • The filling firms up as it cools, so what looks slightly soft in the oven becomes perfectly set by the time you slice it.
03 -
  • If you're nervous about pie crust, buy a quality store-bought sheet and fit it into your tart pan—the filling is so good it will still taste homemade.
  • Toast your pecans lightly in a dry skillet for two minutes before adding them to the filling if you want them to taste more nutty and pronounced.
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