Kentucky Derby Chocolate Pecan (Printable)

A rich chocolate and pecan tart with a buttery crust, blending Southern-inspired flavors and textures.

# Ingredient 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 - 3–4 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

# How-To Steps:

01 - Set oven temperature to 350°F.
02 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Gradually add ice water while stirring until dough just comes together. 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 evenly into pan, trim excess, and refrigerate while preparing filling.
04 - In a large bowl, whisk together brown sugar, melted and cooled butter, eggs, bourbon if using, vanilla extract, and salt until smooth and well combined.
05 - Fold chocolate chips and pecan pieces into the filling mixture until evenly distributed.
06 - Pour filling into the chilled tart shell, spreading evenly across the surface.
07 - Bake for 35–40 minutes until the center is just set and the top appears golden brown.
08 - Allow tart to cool completely before slicing. Serve plain or accompanied by whipped cream.

# Expert Advice:

01 -
  • It looks showstopping but the filling comes together in minutes, which feels like cheating in the best way.
  • That bourbon note hits different—it deepens everything without tasting boozy, creating a complexity that keeps people guessing.
  • Pecans stay crunchy against the silky chocolate, giving you texture that homemade tarts often miss.
02 -
  • Cold ingredients and a cold tart pan make pastry crust flaky; this is non-negotiable and worth the extra five minutes of waiting.
  • The filling will seem loose when you pour it, which is exactly right—chocolate continues to set as it cools, and you want it tender, not cakey.
03 -
  • If your tart shell cracks while rolling, patch it with extra dough scraps and water—nobody will ever know, and it bakes just fine.
  • Melted butter that's still warm makes the filling mix more evenly and creates better texture than cooled butter.
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