Bourbon Chocolate Pecan Tart
You know those recipes that just totally reset your idea of what dessert is supposed to be? Well, this Bourbon Chocolate Pecan Tart is mine. I first baked it for a friend’s housewarming—felt a bit out of my depth, really, because her kitchen had one of those fancy convection ovens that makes a low hum, and I was worried my crust would turn into, well, brick. But it didn’t (miracle!). This tart has since become my go-to move for everything from Thanksgiving to, like, a random Tuesday when I’ve got a bottle of bourbon calling my name and pecans overflowing out their bag. Side note: if you eat half the pecans while chopping, just add more. Who’s counting anyway?
Why I Always End Up Making This Tart
I make this tart when the weather dips below, say, sweater weather, and I can’t decide if I want chocolate or pecan pie. My nephew used to hate nuts (no judgment, I get it) but he had a slice once and now claims he’s a “pecan convert”—high praise from a twelve-year-old. Oh, and my partner? He says it’s the bourbon, but I swear it’s the gooey middle. Sometimes, I frankly make it just to have an excuse to buy a new bottle. Is that bad? Anyway, this thing is dead simple—forgiving, even, except that time I forgot to toast the pecans. Won’t do that again.
What You Need (or Can Get Away With)
- 1 pre-made tart or pie crust (look, I love making my own but sometimes life gets too busy. I’ve even used store brand, honestly, who cares in the end?)
- 1 heaping cup of pecans, roughly chopped (walnuts work too, but pecans are tradition. My gran swore by Fisher brand but Aldi ones are decent!)
- 3.5 ounces (about 100g) dark chocolate, chopped (milk chocolate is fine if the darker stuff isn’t your jam, and I’ve even tried a mix)
- 3 eggs—the fresher the better, but sometimes the grocery eggs are just fine
- 1/2 cup maple syrup (or corn syrup if you have to; you could try honey but it’s kinda strong)
- 1/2 cup packed brown sugar (I’ve snuck in regular sugar in a pinch, but it’s not as rich)
- 1/4 cup melted butter (if you forget to melt it, just let it sit in the microwave for twenty seconds, no stress)
- 3 tablespoons bourbon (Okay, more for a stronger kick; honestly, Woodford is my fave but use what you’ve got)
- 1 teaspoon vanilla extract (or the paste if you’re a bit posh)
- Pinch of sea salt (or table salt, nobody’s judging)
How I Actually Make It (Not Just by the Book)
- First things first: Preheat your oven to 350°F (175°C)—yes, even if it makes the kitchen hot. Roll out your crust and press it into a tart pan (mine’s 9-inch, but if yours is bigger, just eyeball a bit more filling. It’ll still work).
- Toast the pecans in a dry skillet for a few minutes until they’re golden and fragrant. This is where I eat several, and sometimes burn my fingers. Don’t stray too far—pecans go from perfect to tragic in a blink.
- Dump chopped chocolate over the crust in an even layer (sometimes I get lazy and don’t chop it all the way, just break it with my hands; rustic look, you know?). Spread half your pecans over the chocolate.
- In a mixing bowl, whisk together eggs, maple syrup, sugar, cooled melted butter, bourbon, vanilla, and salt. I always make a mess when pouring the maple in, but what’s a little sticky counter?
- Pour this mixture over the pecans and chocolate. Add the rest of your pecans on top. (If it looks lumpy, don’t panic—it sorts itself out in the oven, promise!)
- Bake for about 35–40 minutes, or until the top is set but there’s still a little wobble in the middle. If the crust is browning too quickly, I just toss a bit of foil on the edges. When in doubt, give the tin a little shake for that perfect wobble-check.
- Let cool (at least a bit!) before slicing. Honestly, it’s better slightly warm, but don’t let anyone burn their tongue out of impatience like I did one year.
Stuff I’ve Learned (or Messed Up) Along the Way
- If your crust cracks, mash a bit of dough in, bake anyway—still delicious.
- One time I melted the butter too hot and it scrambled my eggs; now I just, like, wait a minute before combining. Rookie error, seriously.
- If you don’t have maple, yes, corn syrup is fine. Don’t let purists boss you around.
- Let it sit before slicing. I have a habit of cutting while it’s piping hot; looks messy but tastes just as good.
Variations and Happy (or Not) Accidents
- Sub in toasted coconut with the pecans—I’m not saying it’s trad, but it’s a tropical twist for sure.
- Once threw in dried cranberries on a whim, but meh… not my best work (tasted like fruitcake, and not in a good way).
- You can up the chocolate to a full bar if you’re going for drama. I do this when kids aren’t around—less to share, more for me. 😉
What If I Don’t Have a Tart Pan?
Honestly, I’ve used a pie tin and even a brownie pan. Tart pans look cute, but don’t lose sleep if it’s not in your cupboard. (Check out King Arthur’s pan conversion guide if you need to do some kitchen math—I do, every time.)
Storing This Tart (Ha. If You Have Leftovers)
Covers well with foil and sits happily on the counter for a day or two (though, in my house, it never lasts past breakfast the next day. I’m not even sorry). Fridge works, but let it come to room temp before serving for best flavor.
Here’s How We Serve It
Vanilla ice cream—every single time. Sometimes with a pinch of flaky salt and a little more bourbon drizzled on top. Or just plain. One aunt insists on whipped cream, but I think she just loves her mixer. Also, last time, my cousin tried it with coffee and rum—surprisingly brilliant! If you want more dessert matchups, Serious Eats has some offbeat suggestions that could work.
Pro Tips (Or Things I Only Learned by Messing Up)
- Do not skip toasting the pecans. I did, once, because I was rushed and, well, bland city.
- Try not to overbake—it’ll set up more as it cools. I once left it in “for an extra minute” and regretted it when it was more like sweet nut brittle than tart.
- Actually, measure the bourbon—if you free-pour, as I’ve done, sometimes it tastes like boozy syrup rather than dessert. (Fun? Maybe. Tasty? Not always.)
FAQ: Things Folks Actually Ask Me
- Can I skip the bourbon? Sure thing—replace with more vanilla, or use strong coffee. But hey, something about that bourbon flavor just works!
- What if my tart cracks? Eh, mine does that all the time. Fill it with more whipped cream, nobody minds. Or just eat it as is.
- Could I make this ahead? Yep! I actually think it tastes better the next day. But don’t quote me—my sister insists fresh is best, so the jury’s out.
- Can I freeze it? Tried it once, the texture went a bit odd but still really tasty. Worth doing if you must, just wrap it up tight.
- Is this gluten-free? Not unless you use a GF crust, but the filling is pretty much safe. (A friend says the Minimalist Baker GF crust is solid.)
And… that’s my Bourbon Chocolate Pecan Tart. If you give it a try—let me know how it went, or what hilarious substitutions you used. Next time maybe I’ll write up my tips for cleaning chocolate off countertops (spoiler: just eat it off, honestly). Good luck, and happy baking!
Ingredients
- 1 9-inch tart crust (prebaked)
- 1 cup pecan halves
- 3/4 cup semi-sweet chocolate chips
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Arrange the tart crust in a 9-inch tart pan if not already assembled.
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2Scatter the pecan halves and chocolate chips evenly over the prebaked tart crust.
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3In a medium bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until well combined.
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4Pour the egg mixture evenly over the pecans and chocolate in the tart crust.
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5Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. Let cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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