Kentucky Derby Chocolate Pecan (Printable)

A rich chocolate tart with crunchy pecans and buttery pastry, inspired by Southern traditions.

# What You'll 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

# Method:

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 crumbs. Gradually add ice water while stirring until dough begins to form. 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. Transfer to pan, press firmly into bottom and sides, trim excess overhang, and return to refrigerator while preparing filling.
04 - In a large bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, 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 into chilled tart shell and spread in an even layer.
07 - Bake for 35 to 40 minutes, or until center is just set and top achieves a golden color.
08 - Allow tart to cool completely to room temperature before slicing. Serve as is or with whipped cream accompaniment.

# Expert Pointers:

01 -
  • The filling is impossibly fudgy yet somehow structured, like someone figured out how to make chocolate cake batter taste like luxury.
  • Those pecans don't soften—they stay crunchy and toasted, which honestly transforms the whole texture experience.
  • It looks restaurant-worthy but doesn't require any fancy skills, just patience and a decent tart pan.
02 -
  • The tart continues to set as it cools, so don't panic if the center looks slightly underbaked when you pull it out—overbaking creates a dry, cakey texture instead of that fudgy richness.
  • Chilling the crust before baking stops it from shrinking away from the pan sides and keeps it from puffing up unevenly.
03 -
  • If your crust starts browning too fast, drape a piece of foil over the top halfway through baking—the filling needs time to set while the pastry stays golden, not burnt.
  • Serve slightly warm or at room temperature with whipped cream, ice cream, or just plain, because honestly the tart itself is rich enough that nothing else is necessary.
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