Kentucky Derby Chocolate Pecan (Print Version)

A Southern tart featuring rich chocolate, crunchy pecans, and a buttery crust for festive occasions.

# 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

# How to Make It:

01 - Set oven to 350°F.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Shape into a disk, wrap, 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.
05 - Stir chocolate chips and pecans into the wet mixture until evenly distributed.
06 - Pour filling into chilled tart shell, spreading evenly across the surface.
07 - Bake for 35–40 minutes, or until center is just set and top is golden brown.
08 - Cool completely before slicing. Serve plain or with whipped cream.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but the actual hands-on time is surprisingly manageable.
  • Chocolate and pecans together hit that sweet spot between decadent and not overwhelming, so you can actually enjoy multiple bites without feeling guilty.
02 -
  • Overbaking by even five minutes will turn the filling from silky to rubbery, so set a timer and check at the lower end of the baking range first.
  • That slight jiggle in the center when it comes out of the oven is actually your proof of success—it means the filling will set up custard-like as it cools, not dense and cake-like.
03 -
  • Make your pastry dough the day before so you're not rushing, and you'll have a more relaxed baking day overall.
  • If cracks appear in the crust during rolling, just pinch them closed—any imperfections disappear once the filling goes in and the tart bakes.
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