Kentucky Derby Chocolate Pecan (Printable)

Decadent Southern tart with chocolate, pecans, and buttery crust ideal for celebrations and gatherings.

# 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 - Set oven to 350°F and allow to fully preheat.
02 - In a mixing bowl, combine flour, sugar, and salt. Cut cold cubed butter into the mixture until it resembles coarse crumbs. Gradually add ice water while stirring until dough just comes together. Shape 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 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 using, vanilla extract, and salt until smooth and well combined.
05 - Stir chocolate chips and pecan pieces into the filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell and spread evenly to the edges.
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 with whipped cream.

# Expert Hints:

01 -
  • The buttery pastry crust shatters like stained glass when your fork hits it, revealing that chocolate-pecan secret underneath.
  • It's impressive enough to serve at a dinner party but forgiving enough that a slightly imperfect bake still tastes absolutely divine.
  • One tart feeds eight people, which means you're not standing alone in the kitchen eating the whole thing (though I won't judge if you do).
02 -
  • Ovenbaking by even five minutes transforms the tender filling into something dense and cake-like, so set a timer and trust it more than you trust your instincts.
  • Cooling the melted butter before mixing it with eggs is essential—I learned this the hard way when I wondered why my filling tasted slightly scrambled.
  • The bourbon is optional, but if you use it, don't skip cooling it slightly or the alcohol won't bake off properly and you'll taste something sharp instead of sophisticated.
03 -
  • If your oven runs hot, place a baking sheet on the rack below the tart to catch any drips and protect the bottom crust from overbrowning.
  • Toasting the pecans lightly in a dry skillet for three minutes before adding them intensifies their flavor without adding any extra work.
  • A room-temperature tart is always easier to slice cleanly than a cold one—let it sit out for thirty minutes before serving and use a hot, wet knife for each cut.
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