Kentucky Derby Chocolate Pecan (Printable version)

A decadent dessert with chocolate and pecans nestled in a flaky, buttery crust.

# Ingredients list:

→ 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 to 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

# Steps:

01 - Set oven to 350°F
02 - In a bowl, combine flour, granulated sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. 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. Press dough into pan, trim excess edge, 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, spreading in an even layer.
07 - Bake for 35 to 40 minutes until the center is set and the top is golden brown.
08 - Allow tart to cool completely before slicing. Serve plain or with whipped cream.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you really just spent an afternoon.
  • The combination of chocolate and pecans is so deeply satisfying that even non-dessert people ask for seconds.
  • It feels special enough for company but simple enough that you won't stress while making it.
02 -
  • If your crust shrinks during baking, it means the gluten got overworked—next time, handle it less and chill it longer before baking.
  • The filling will seem loose when you pull it out of the oven, but it sets up as it cools, so resist the urge to bake it longer or you'll end up with something dry instead of fudgy.
  • Bourbon isn't just flavor; it actually prevents the filling from being too sweet, so if you skip it, you might want to reduce the brown sugar slightly.
03 -
  • The difference between a mediocre crust and an exceptional one is keeping every ingredient cold and handling the dough as little as possible—your hands are warm and will ruin the texture.
  • If bourbon intimidates you, a tiny splash of vanilla or even a tablespoon of bourbon extract does essentially the same thing, though the flavor won't be quite as sophisticated.
  • Always place your tart pan on a baking sheet before baking, because the residual heat from the oven can burn the bottom of the crust before the filling sets.
Go back