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Decadent Chocolate Bourbon Pecan Tart

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A rich and indulgent tart featuring a buttery flaky crust, bittersweet chocolate, toasted pecans, and a splash of warming bourbon. Perfect for special occasions or a luxurious treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 2–3 tablespoons ice water
  • 1 cup (220g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1/3 cup (80ml) unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1 cup (175g) pecan halves, toasted
  • 4 ounces (115g) bittersweet chocolate, chopped
  • 1/4 teaspoon salt

Instructions

  1. Make the crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs (about 10-12 pulses). If you don’t have a processor, cut the butter into the flour mixture using a pastry cutter or two knives.
  2. Add ice water: Slowly add 2 tablespoons of ice water and pulse (or stir) just until the dough starts to come together. If it’s too dry, add the remaining tablespoon. Be careful not to overwork the dough—it should hold together when pressed but not be sticky.
  3. Chill the dough: Turn the dough out onto a piece of plastic wrap, form into a disk, wrap tightly, and chill in the fridge for at least 30 minutes (or up to 2 days).
  4. Preheat oven to 350°F (175°C).
  5. Prepare the tart shell: On a lightly floured surface, roll out the dough to about 12 inches (30cm) in diameter. Gently transfer it to your tart pan, pressing it into the edges and trimming the excess. Prick the bottom with a fork to prevent bubbling.
  6. Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 5-7 minutes until the crust is lightly golden. Let cool slightly.
  7. Toast pecans: While crust bakes, toast pecans in a dry skillet over medium heat, stirring frequently for about 5 minutes until fragrant and slightly browned. Set aside.
  8. Prepare filling: In a medium bowl, whisk the eggs and brown sugar until combined. Add melted butter, bourbon, vanilla extract, and salt, whisking until smooth. Stir in the chopped chocolate until it’s mostly melted and glossy.
  9. Assemble the tart: Spread the toasted pecans evenly over the cooled crust. Pour the chocolate bourbon filling over the pecans, making sure they’re well coated.
  10. Bake: Place the tart on a baking sheet and bake for 35-40 minutes, or until the filling is set but still slightly wobbly in the center.
  11. Cool & serve: Let the tart cool completely on a wire rack (about 2 hours). Serve at room temperature or slightly chilled.

Notes

Chilling the dough is essential for a flaky crust. Blind bake the crust to prevent sogginess. Melt chocolate gently to avoid burning. If crust edges brown too quickly, cover with foil halfway through baking. Let tart cool completely before slicing to ensure filling sets properly.

Nutrition

Keywords: chocolate tart, bourbon pecan tart, pecan dessert, chocolate dessert, homemade tart, easy dessert, holiday dessert

Find it online: https://vexifood.com/decadent-chocolate-bourbon-pecan-tart-recipe-easy-homemade-indulgence/