Kentucky Derby Chocolate Pecan (Printer View)

A rich Southern tart combining chocolate filling, pecans, and a buttery crust for festive occasions.

# Components:

→ 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.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Mix thoroughly.
03 - Add cold cubed butter to dry ingredients and cut in using a pastry cutter or fork until mixture resembles coarse crumbs.
04 - Gradually add ice water while stirring until dough just comes together. Shape into a disk, wrap tightly, and refrigerate for 20 minutes.
05 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press dough into pan, trim excess, and refrigerate while preparing filling.
06 - In a large bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until smooth and well combined.
07 - Stir chocolate chips and pecan pieces into the filling mixture until evenly distributed.
08 - Pour filling into chilled tart shell and spread evenly. Bake for 35 to 40 minutes until center is just set and top is golden brown.
09 - Allow tart to cool completely before slicing. Serve plain or topped with whipped cream.

# Expert Advice:

01 -
  • The filling is so rich and fudgy that people won't believe you didn't buy it from a fancy bakery.
  • Pecans stay gloriously crunchy instead of getting soggy, which is the whole point of doing this instead of just eating brownies.
  • It actually tastes even better the next day when the flavors have settled into each other like old friends.
02 -
  • The filling will jiggle slightly in the center when you pull it from the oven, and that's exactly right—it continues cooking as it cools and firms up perfectly.
  • If you bake it until the center looks completely set, you'll end up with an overbaked tart that's dry and disappointing; trust the slight jiggle.
  • Chilling the dough and the lined pan prevents the pastry from shrinking away from the sides, which is the difference between a professional-looking tart and one that looks homemade in a sad way.
03 -
  • Invest in a good quality tart pan with a removable bottom—it makes plating look professional and means you're not trying to flip a delicate dessert onto a plate.
  • If your filling cracks slightly on top during baking, that's actually normal and not a failure—it means the filling set properly and the tart will slice cleanly.
  • Room temperature eggs mix more smoothly into the filling than cold ones, so pull them out of the fridge 30 minutes before starting.
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