Kentucky Derby Chocolate Pecan (Printable)

A decadent Southern tart featuring chocolate, pecans, and a flaky crust perfect for special occasions.

# What You 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

# Directions:

01 - Preheat oven to 350°F.
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 dough into a disk, wrap in plastic 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 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 pecan pieces into wet mixture until evenly distributed.
06 - Pour chocolate pecan filling into chilled tart shell, spreading evenly across surface.
07 - Bake for 35–40 minutes until center is just set and top is golden brown. Do not overbake.
08 - Allow tart to cool completely before slicing. Serve plain or with whipped cream.

# Expert Advice:

01 -
  • It tastes like a fancy bakery creation but comes together faster than you'd expect, impressing guests without the stress.
  • The bourbon adds a sophisticated edge that makes people pause mid-bite and ask what that subtle flavor is—pure kitchen magic.
  • Pecans stay gloriously crunchy while the chocolate melts into pockets of richness, creating texture that keeps every forkful interesting.
02 -
  • Overbaking is the enemy here—a center that jiggles slightly will firm up as it cools, but a center that looks fully set in the oven will turn rubbery and dense once cooled, so trust the jiggle test.
  • The bourbon truly is worth the two tablespoons if you can manage it; it deepens every other flavor and makes the chocolate taste more complex and grown-up without tasting alcoholic.
03 -
  • Keep a thermometer handy and know that your oven might run hot or cool—if your tart is browning too quickly, tent it loosely with foil and lower the temperature by twenty-five degrees.
  • The filling can be made up to two hours ahead and refrigerated before baking, which means you can do most of the work earlier in the day and finish it closer to serving time.
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