Save to Pinterest This Chocolate Bourbon Pecan Tart is my ultimate showstopper for gatherings and holidays. Imagine a buttery pastry shell filled with gooey chocolate, a splash of bourbon, and crunchy toasted pecans. Every slice gives you that melt-in-your-mouth richness, perfectly balanced with a hint of Southern flair.
I grew up making classic pecan pies with my grandmother but the first time I swirled in chocolate and bourbon it became an instant family favorite now requested for every Thanksgiving and birthday party
Ingredients
- All-purpose flour: gives the tart shell its structure use a good quality unbleached flour for best texture
- Powdered sugar: sweetens the pastry slightly and helps make it tender sift if lumpy
- Salt: sharpens all the flavors in the dough use fine sea salt for even distribution
- Unsalted butter: helps create a crisp flaky crust use butter that is very cold for flakiest results
- Egg yolk: enriches the dough and binds it together use a fresh large egg
- Ice water: brings the dough together just enough to hold its shape add slowly to avoid over-saturating
- Semi-sweet chocolate: gives the filling its deep flavor either chips or high-quality chopped bars are excellent
- Light brown sugar: sweetens the filling and adds a lovely caramel note pack it firmly into your measuring cup
- Light corn syrup: helps the filling set with smooth glossy texture look for clear liquid with no off odor
- Bourbon: adds that signature warmth and Southern flair choose a bourbon you enjoy sipping
- Eggs: provide lift and set the filling make sure they are at room temperature for smooth mixing
- Melted unsalted butter: enriches and smoothes out the filling let it cool slightly before adding
- Pure vanilla extract: gives a classic bakehouse aroma buy real extract not imitation
- Salt: balances the sweetness do not skip this step
- Pecan halves: give the perfect crunch and classic taste toast them for a few minutes for best flavor
Instructions
- Prepare the Oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius which ensures the tart bakes evenly and the bottom crisps up just right
- Make the Pastry Dough:
- In a bowl mix together the flour powdered sugar and salt then add cold cubed butter using your fingertips or a pastry cutter gently work it in until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter remaining for flakiness
- Add the Egg and Water:
- Drop in the egg yolk and drizzle in two tablespoons of ice water stir gently with a fork until large clumps form squeeze a handful of the dough if it holds together it is ready add the rest of the water a teaspoon at a time only if needed you want the dough just moist enough to come together
- Shape and Chill:
- Form the dough into a flat disk wrap it tightly in plastic and refrigerate for thirty minutes chilling the dough hardens the fat and prevents shrinking in the oven
- Roll and Line the Tart Pan:
- Lightly flour your work surface then roll the cold dough out to fit your nine inch tart pan lay the pastry gently in pressing into the edges and trimming excess dough pop the lined pan back into the fridge for another ten minutes to firm up
- Blind Bake the Pastry:
- Line the crust with parchment paper and fill with pie weights or dried beans bake for fifteen minutes which sets the edges carefully remove the weights and parchment then bake five minutes longer until the pastry is dry but not yet browned set aside to cool slightly
- Melt the Chocolate:
- Place chocolate in a heatproof bowl set over a pan of simmering water or microwave in short bursts until melted stirring until smooth let it cool for a few minutes so it will not scramble the eggs
- Mix the Filling:
- In a large bowl whisk together brown sugar corn syrup bourbon eggs melted butter vanilla and salt mix until no streaks remain and the sugar is dissolved for a silky smooth filling
- Combine Chocolate and Pecans:
- Slowly stir the cooled melted chocolate into the sugar mixture folding until completely blended then gently fold in the toasted pecan halves making sure they are evenly distributed
- Fill the Tart Shell:
- Gently pour the chocolate pecan filling into the cooled tart shell use a spatula to distribute the pecans so every bite gets nutty goodness smooth the top so it bakes evenly
- Bake the Tart:
- Bake in the preheated oven for twenty five to thirty minutes the filling should be set around the edges with a soft wobble in the center which will firm as it cools let the tart cool completely before removing from the pan and slicing
Save to Pinterest My favorite part is pouring the melted chocolate into the glossy brown sugar mixture and watching the swirls mix together My kids love helping arrange the pecans on top we make it a team effort for every celebration
Storage Tips
Keep the tart covered at room temperature for up to two days or refrigerate for up to five days Wrap any leftovers tightly so the crust stays crisp I like to bring it to room temperature before serving for the richest flavor
Ingredient Substitutions
If bourbon is not your thing swap it out with two tablespoons of strong brewed coffee or simply leave it out altogether Gluten free flour blends work for the pastry as long as they contain xanthan gum For a dairy free version use vegan butter in the crust and filling
Serving Suggestions
Serve each slice with a dollop of whipped cream or a scoop of good vanilla ice cream For a stunning presentation drizzle with a little warm caramel sauce or sprinkle with extra toasted pecans A dusting of cocoa powder adds an elegant finish
Cultural and Historical Context
This tart gives a nod to the classic Southern pecan pie but takes it up a notch with the addition of chocolate and bourbon The resulting dessert is inspired by both French pastry and American Southern tradition making it a crowd pleaser for those seeking something extra special
Save to Pinterest Indulge and enjoy this unforgettable tart with friends and family it is sure to become a new classic in your home.
Common Recipe Questions
- → What type of chocolate works best?
Semi-sweet chocolate chips or chopped bars offer the ideal balance of sweetness and depth. Dark chocolate is also suitable if you prefer a slightly less sweet profile.
- → Can the bourbon be substituted?
Yes, brewed coffee or omitting the bourbon entirely still yields wonderful results, maintaining flavor and texture.
- → Is pre-toasting the pecans necessary?
Toasting the pecans before adding them to the tart enhances their flavor and aroma, adding a delicious roasted note.
- → How should the tart be served?
This dessert pairs beautifully with whipped cream or vanilla ice cream, which complement its rich flavors.
- → How can I tell when the tart is baked through?
The filling should be set but retain a slight wobble in the center when removed from the oven. Cooling will firm up the structure.