Kentucky Derby Chocolate Pecan (Printable)

A rich chocolate tart combined with crunchy pecans and buttery pastry for a festive treat.

# 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 - Set oven to 350°F and allow to reach temperature.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut cold cubed butter into mixture using a pastry cutter or fork until texture resembles coarse breadcrumbs. Gradually incorporate ice water while stirring until dough just begins to come together. Form into a disk, wrap with plastic wrap, and refrigerate for 20 minutes.
03 - On a lightly floured work surface, roll chilled dough to fit a 9-inch tart pan. Transfer to pan, press firmly into base and sides, trim overhanging edges, and return to refrigerator while preparing filling.
04 - In a large mixing bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until fully combined and smooth.
05 - Fold chocolate chips and pecan pieces into prepared filling mixture until evenly distributed throughout.
06 - Pour prepared filling into chilled tart shell, using a spatula to distribute filling evenly across the surface.
07 - Place in preheated oven and bake for 35–40 minutes until center is set with slight firmness and top surface achieves golden-brown coloration.
08 - Remove from oven and allow tart to cool completely to room temperature before slicing. Serve unadorned or accompanied by whipped cream.

# Expert Advice:

01 -
  • The crust shatters under your fork in the most satisfying way, revealing that gooey chocolate-pecan center that's somehow both rich and not heavy.
  • Bourbon adds this subtle sophistication that nobody can quite name, but everyone notices is missing if you leave it out.
  • It looks impressive enough to impress people, but honest enough that you don't feel guilty making it for yourself on a Tuesday.
02 -
  • Don't skip chilling the crust—I learned this the hard way when an unchilled crust slumped during baking and my filling leaked onto the oven floor in the most dramatic way possible.
  • The filling will look loose when you pour it, and that's exactly right—it sets as it bakes, so resist the urge to add more eggs or cook it longer, or you'll end up with something dense and cake-like instead of custard-y.
03 -
  • Use a tart pan with a removable bottom so you can lift the whole thing out and see how gorgeous it looks from the side—it's worth the drama of being fancy.
  • If your crust starts to brown too fast while baking, tent it loosely with foil, but honestly, a golden crust is what you're aiming for because it means the filling has time to set.
Go Back