Kentucky Derby Chocolate Pecan (Print Version)

Southern-inspired tart with rich chocolate, pecans, and a buttery flaky crust perfect for festive occasions.

# Components:

→ 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 - Set oven temperature to 350°F and allow to fully preheat.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in cold cubed butter until mixture resembles coarse breadcrumbs. Gradually add ice water while stirring until dough just comes together. Form 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 evenly into pan, trim excess edges, and refrigerate while preparing filling.
04 - In a large bowl, whisk together brown sugar, melted butter, eggs, bourbon if desired, vanilla extract, and salt until thoroughly combined and smooth.
05 - Fold chocolate chips and pecan pieces into the filling mixture until evenly distributed.
06 - Pour filling mixture into chilled tart shell and spread evenly across the surface.
07 - Bake for 35–40 minutes until the center is just set and the top is golden brown.
08 - Allow tart to cool completely before slicing. Serve plain or topped with whipped cream if desired.

# Expert Advice:

01 -
  • The crust shatters beneath your fork while the filling stays just fudgy enough to feel indulgent without being heavy.
  • Bourbon adds a subtle warmth that makes people pause mid-bite and ask if something else is in there.
  • You can make it ahead and it tastes even better the next day when flavors have settled and deepened.
02 -
  • The filling continues to set as it cools, so resist the urge to slice into it while it's still warm or you'll end up with filling on your plate instead of a neat slice.
  • If your oven runs hot, cover the edges of the tart with foil after 25 minutes to prevent the crust from burning while the center finishes setting.
03 -
  • If you forget to chill the dough, it'll still work—just keep the oven temperature at 325°F instead of 350°F and add five extra minutes of baking time to prevent the bottom from burning before the center sets.
  • The bourbon is optional but traditional, and just two tablespoons creates a subtle warmth that rounds out the chocolate without making anyone taste alcohol.
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