Chocolate Bourbon Pecan Tart

Chocolate Bourbon Pecan Tart


  • Flaky Tart Crust
  • 1 ¼ cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 stick +2 tablespoons cold unsalted butter, cubed
  • ¼ cup +1 tablespoon ice water plus more if needed
  • Filling
  • 2 ¼ cups pecans
  • 1 cup semi-sweet chocolate chips
  • 3 large eggs
  • ¾ cup dark brown sugar
  • 2/3 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons bourbon
  • ½ teaspoon kosher salt


  • To make the tart crust: In a food processor, pulse the flour with the salt.
  • Add the butter and pulse until it becomes the size of peas.
  • Add the water and pulse until wet crumbs form.
  • Pour mixture into a mixing bowl and gather together into a dough. If the mixture is too dry, add a few more teaspoons of water.
  • Wrap the dough in plastic wrap and flatten into a 1 inch thick disk.
  • Refrigerate for 30 minutes.
  • Preheat the oven to 375° Fahrenheit.
  • On a floured work surface, roll out the dough into a rough 12-inch round.
  • Spray a 10 inch false bottom diameter tart pan with nonstick cooking spray and place on a foil lined sheet pan.
  • Fit the dough into the pan and trim the edges flush with the sides.
  • Using a fork, prick the dough all over the bottom.
  • Line the dough with a piece of parchment paper. Fill with pie weights. Bake for 10-15 minutes or until the edges are barely light brown.
  • Remove the pan from the oven. Gently gather the parchment and lift off to remove the beans from the tart shell. Allow to cool. Maintain oven temperature.
  • To make the filling: Decoratively fill tart shell with pecans and chocolate chips.
  • In a large mixing bowl, whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt until well blended.
  • Gently pour the filling over the nuts and chips.
  • Bake the tart for 45-48 minutes or until just the center is slightly jiggly. If your oven runs hot, check it after 40 minutes.
  • Remove from the oven and allow to cool.


Makes 1 10-inch diameter tart