Kentucky Derby Chocolate Pecan (Printable Version)

A Southern-inspired tart with rich chocolate filling, crunchy pecans, and buttery crust perfect for celebrations.

# 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

# How-To Steps:

01 - Set oven temperature to 350°F and allow to fully preheat
02 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water while stirring until dough comes together. Shape into a disk, wrap tightly, 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 chill 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 pecans into the filling mixture until evenly distributed
06 - Pour filling mixture into chilled tart shell, spreading evenly to ensure uniform baking
07 - Bake for 35 to 40 minutes until center is just set and top is golden brown
08 - Allow tart to cool completely before slicing. Serve plain or accompanied with whipped cream

# Expert Advice:

01 -
  • The buttery crust shatters under your fork while the filling stays fudgy and luxurious, like someone found the exact middle ground between pie and brownie.
  • Those pecans don't just sit there—they toast slightly as everything bakes, turning toasty and almost caramelized in the sweet filling.
  • It's impressive enough to serve at a dinner party but honest enough to eat straight from the pan at midnight with coffee.
02 -
  • The center should jiggle just slightly when you shake the pan—overbaking creates a dry, crumbly filling that tastes like regret.
  • Cold butter and ice water in the pastry aren't suggestions, they're the difference between flaky and dense, and nobody ever complained about learning this lesson too late.
03 -
  • Toast the pecans in a dry pan for three minutes before stirring them into the filling—the extra step transforms them from background player to the star.
  • Chill every surface and every step you can, because warm dough becomes tough dough, and a springy pastry is the whole point of this exercise.
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