Kentucky Derby Chocolate Pecan (Printable)

Southern-inspired tart with rich chocolate filling, crunchy pecans, and buttery crust — perfect for festive occasions.

# What You'll 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 - Preheat oven to 350°F
02 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Shape into a disk, wrap, and refrigerate for 20 minutes.
03 - Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess edges, and refrigerate while preparing filling.
04 - In a large bowl, whisk together brown sugar, melted butter, eggs, bourbon if using, vanilla extract, and salt until smooth.
05 - Stir chocolate chips and pecan pieces into the filling mixture until evenly distributed.
06 - Pour filling into chilled tart shell and spread evenly across surface.
07 - Bake for 35–40 minutes until the center is just set and the top is golden brown.
08 - Allow tart to cool completely before slicing. Serve plain or with whipped cream.

# Expert Tips:

01 -
  • It looks restaurant-worthy but comes together faster than you'd expect, making you feel like you've accomplished something real.
  • The contrast between the crispy, buttery crust and that molten chocolate-pecan filling is pure comfort in dessert form.
  • People lose their minds over it—this isn't just good, it's the dessert they'll ask you to make again next year.
02 -
  • Don't skip the second chill after lining the pan—it's the difference between a crust that stays in place and one that shrinks away from the edges.
  • When the filling looks just barely set in the center with a slight jiggle, pull it out—it will finish cooking as it cools, and this is how you avoid an overbaked, dry tart.
03 -
  • Room temperature eggs mix into the filling way more smoothly than cold ones—pull them out of the fridge 10 minutes before you need them.
  • Toasting your pecans lightly in a dry skillet for 3 minutes before adding them to the filling brings out their flavor and makes the whole dessert taste more intentional and delicious.
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