why make this recipe
This tart mixes rich chocolate, warm bourbon, and crunchy pecans. It tastes fancy but is simple to make. You can make it for guests or a small family dinner. If you like nutty chocolate treats, you may also enjoy a similar easy bark recipe for a quick snack chocolate pecan bark recipe.
introduction
The Chocolate Bourbon Pecan Tart has a flaky crust and a gooey chocolate-pecan filling with a hint of bourbon. It is both sweet and toasted. You do not need fancy tools. A tart pan and a bowl are enough.
how to make Chocolate Bourbon Pecan Tart
This section shows the main steps in simple words. Make the crust, chill it, bake it, then make the filling and bake again. Work in order and keep things cool when the recipe asks to chill. For more tips on pecan fillings, read this short guide to a classic pecan dessert classic pecan pie guide.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cold water until dough comes together.
- Roll out the dough and fit it into a 9-inch tart pan. Chill for 30 minutes.
- Bake the crust for 15 minutes until lightly golden.
- In a large bowl, whisk together sugar, corn syrup, cocoa powder, and melted butter. Add eggs, bourbon, and vanilla, mixing until smooth.
- Stir in chopped pecans and pour the filling into the prepared crust.
- Bake for 30-35 minutes until set.
- Allow to cool before slicing and serving.
how to serve Chocolate Bourbon Pecan Tart
Slice the tart when it is cool. Serve plain or with a scoop of vanilla ice cream. A small dollop of whipped cream is also good. For a brunch twist, try it with fruit or coffee and other simple dishes like these breakfast ideas easy breakfast ideas.
how to store Chocolate Bourbon Pecan Tart
Cool the tart completely before storing. Cover it with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can also freeze slices wrapped well for up to 2 months; thaw in the fridge before serving.
tips to make Chocolate Bourbon Pecan Tart
- Keep the butter cold when you make the crust. This makes the crust flaky.
- Chill the crust before baking to keep its shape.
- Do not overmix the filling. Stir until it is smooth and even.
- Use good quality cocoa and bourbon for best flavor.
- Toast the pecans lightly for a stronger nut flavor. For more on making pecan fillings and tips, see this simple pecan pie guide learn about pecan pie tips.
variation (if any)
- Make it bourbon-free: replace bourbon with strong coffee or extra vanilla.
- Make mini tarts: use small tart pans and reduce bake time by 5–10 minutes.
- Add chocolate chips for a richer chocolate texture.
FAQs
Q: Can I skip the bourbon?
A: Yes. Replace bourbon with coffee or extra vanilla for flavor without alcohol.
Q: Can I use a store-bought crust?
A: Yes. A store crust works fine and saves time.
Q: How do I know when the tart is done?
A: The filling should be set but slightly jiggly in the center. The edges will be firmer.
Q: Can I use whole pecans instead of chopped?
A: Yes. Whole pecans give a different look and texture. They may need a little more space in the filling.
Q: Can I make the tart ahead?
A: Yes. You can bake it a day ahead and store it covered in the fridge.
Conclusion
If you want another take on a bourbon-chocolate-pecan dessert, see Chef Lindsey Farr’s version for more ideas and a heritage note on the flavor: Chef Lindsey Farr’s Bourbon Chocolate Pecan Tart.
Print
Chocolate Bourbon Pecan Tart
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This tart mixes rich chocolate, warm bourbon, and crunchy pecans for a sweet and toasted dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cold water until dough comes together.
- Roll out the dough and fit it into a 9-inch tart pan. Chill for 30 minutes.
- Bake the crust for 15 minutes until lightly golden.
- In a large bowl, whisk together sugar, corn syrup, cocoa powder, and melted butter. Add eggs, bourbon, and vanilla, mixing until smooth.
- Stir in chopped pecans and pour the filling into the prepared crust.
- Bake for 30-35 minutes until set.
- Allow to cool before slicing and serving.
Notes
Keep the butter cold for a flaky crust. Chill before baking. Use quality cocoa and bourbon.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate tart, bourbon dessert, pecan tart, holiday dessert, easy baking