Ultimate Bourbon Chocolate Pecan Tart: A Silky, Sweet Southern Delight

Prepare to indulge in a truly extraordinary dessert: the **Bourbon Chocolate Pecan Tart**. This isn’t just any tart; it’s a celebration of Southern heritage, boasting a perfectly sweet *pâte sucrée* crust, a luxuriously silky chocolate Bourbon pecan pie filling, and a delightful crunchy pecan topping. This recipe delivers a sophisticated yet incredibly straightforward treat that promises a decadent experience with every single bite. Whether you’re a seasoned baker or new to the kitchen, this tart offers a no-fuss path to a dessert that will impress and satisfy.

A Timeless Southern Heritage Recipe

This exquisite Bourbon Chocolate Pecan Tart recipe finds its roots in a cherished culinary classic: *The Southern Heritage Pies and Pastry Cookbook* (1984). This very cookbook also brought us what many consider the best Sweet Potato Pie, and it continues to inspire timeless, flavorful desserts that have graced Southern tables for generations. The charm of heritage recipes lies in their proven ability to deliver consistent, beloved flavors, and this pecan tart is no exception. It’s a taste of tradition, updated with a touch of chocolate and the distinctive warmth of Bourbon.

For this particular tart, we lean on their impeccable *pâte sucrée* recipe, a sweet, tender shortcrust pastry that forms the ideal foundation for the rich filling. *Pâte sucrée* is known for its delicate, crumbly texture and slight sweetness, making it a perfect partner for the robust flavors inside. However, if you have a tried-and-true method, you can certainly utilize my own sweet tart crust recipe, which yields equally delightful results. The key is a tender, buttery crust that provides a delightful contrast to the gooey, flavorful filling, ensuring a harmonious balance in every bite.

The Perfect Kiss of Bourbon

One of the defining characteristics of this tart is the meticulous balance of Bourbon. The recipe calls for just the right amount to infuse the filling with that unmistakable, fabulous, and distinctive taste without overwhelming the palate or making you feel like you’ve just taken a straight shot. It’s a subtle warmth, a depth of flavor that elevates the chocolate and pecans, transforming a classic into something truly special. The alcohol itself largely bakes out, leaving behind only the complex aromatic compounds and the spirit’s unique character – notes of vanilla, caramel, and oak that marry beautifully with the sweetness and nuttiness.

For those who appreciate the nuanced character Bourbon brings to baked goods, this tart is an absolute must-try. Choosing a Bourbon you genuinely enjoy sipping will ensure the best flavor profile in your tart, as its notes will shine through in the final baked product. Don’t use a Bourbon you wouldn’t drink on its own! If you’re keen to explore more delightful Bourbon-infused pastries, consider adding these to your baking repertoire: a stunning Red Velvet Cake with Bourbon Cream Cheese Buttercream, which offers a luxurious twist on a classic, and irresistible Chocolate Bourbon Truffles, perfect for a sophisticated bite-sized treat.

How to Properly Line a Tart Mold for Perfect Edges

Achieving a beautifully lined tart mold is not just about aesthetics; it’s crucial for an evenly baked crust that holds its shape and prevents leaks. A perfectly formed crust will elevate your entire tart. Follow these steps carefully to ensure your *pâte sucrée* crust is flawless and ready to hold its luscious filling:

1. **Roll and Chill Your Dough:** Begin by rolling out your tart dough to an even thickness, approximately 1/8th inch (about 3mm). It’s crucial that the dough is large enough to generously cover your entire tart mold, with an extra inch or two around the edges for easier handling. Once rolled, gather the dough onto your rolling pin and transfer it to a baking sheet lined with parchment paper. Chill the dough thoroughly in the refrigerator for at least 30 minutes, or even up to an hour. This chilling step is vital as it firms up the butter in the dough, preventing shrinkage during baking and making it much easier to handle without becoming sticky.
2. **Positioning the Dough:** Gently place the well-chilled dough over the top of your tart pan. There’s no need to spray or grease the pan, as the high butter content in the *pâte sucrée* inherently prevents sticking. Allow the dough to warm slightly at room temperature for about 5-10 minutes, just until it becomes pliable enough to work with without cracking, but still remains cold and firm to the touch. This delicate balance prevents the dough from tearing while allowing it to conform gracefully to the pan’s shape.
3. **Forming the Sides with Precision:** Carefully lift the entire dough circle and lay it against the bottom of the pan, ensuring it’s centered. Starting from one side, gently fold the edge of the dough inward towards the center of the tart pan, creating a loose pleat. Then, as you gently unfold it, guide and press it into the crease where the sides of the tart pan meet the bottom. The goal here is to create a perfect, sharp 90-degree corner without stretching or pressing the dough excessively. Stretching can activate gluten, leading to a tough crust, and can also cause the dough to shrink dramatically during baking.
4. **Continuing the Process & Chilling:** Continue this fold-and-set technique, working your way around the entire circumference of the tart mold until it is completely lined. Take your time to ensure the dough is evenly distributed and no air pockets are trapped underneath. Allow a small overhang of dough to drape over the edge of the pan. Once lined, return the tart shell to the refrigerator to chill thoroughly for another 30 minutes. This second chilling step is crucial for setting the butter and maintaining the shape of the crust, further preventing any undesirable shrinkage during the baking process.
5. **Trimming for Perfection:** For a clean, professional finish, place a rolling pin across the top edge of the tart mold. Gently roll the pin back and forth, applying light pressure against the dough and the sharp edge of the pan. This action will precisely cut off any excess dough, leaving you with a perfectly trimmed tart crust that has impeccably clean edges, ready for its decadent filling. This method ensures crisp, straight edges every time.

Essential Ingredients for Your Bourbon Chocolate Pecan Tart

Each ingredient in this Bourbon Chocolate Pecan Tart recipe plays a vital role in creating its signature taste, texture, and overall appeal. Understanding their purpose helps ensure a perfect bake every time, allowing you to appreciate the intricate balance that makes this dessert so special:

• Whole Egg: In any baked custard, the whole egg is the primary thickening agent, responsible for setting the filling into its smooth, custardy consistency. Whisking it first with the sugar is a crucial technique that tempers the eggs, protecting their proteins from direct heat and acidic ingredients, thus preventing curdling and ensuring a wonderfully silky-smooth custard that holds its shape.
• Butter: For baking, unsalted butter is always preferred, as it allows you to precisely control the salt content in your recipe, preventing an overly salty or imbalanced flavor. In the crust, cold butter creates delicate flakiness and rich flavor, while in the filling, its fat and dairy content contribute to the creamy, luxurious mouthfeel and round out the overall flavor profile.
• Light Corn Syrup: Light corn syrup is indispensable for achieving the signature gooey, slightly chewy texture of a classic pecan pie filling. Unlike granulated sugar, it provides body and thickness without making the tart excessively sweet. It also helps prevent crystallization, ensuring a smooth and stable custard that won’t become grainy.
• Granulated Sugar: Beyond providing essential sweetness, granulated sugar plays a few other key roles. When beaten with eggs, it aids in incorporating air, which contributes to a slightly lighter texture in the custard. More importantly, it helps to temper the eggs, protecting them from the heat of baking and preventing them from scrambling as the filling sets.
• Dark Brown Sugar: The inclusion of dark brown sugar adds a complex, rich sweetness and a distinct molasses flavor that deeply complements the pecans and chocolate. Its inherent moisture also helps to create a chewy, fudgy consistency in the filling, adding another layer of textural interest.
• Bourbon: Since you can distinctly taste the Bourbon in this tart, selecting a high-quality one that you genuinely enjoy is paramount. The alcohol itself largely evaporates during baking, but it leaves behind its wonderful aromatic compounds and flavor notes, which can range from warm caramel and vanilla to subtle oak and spice. Choose a Bourbon whose aroma appeals to you, as these will be the exquisite final notes in your baked tart.
• All-Purpose Flour: Used sparingly, all-purpose flour acts as a gentle thickener for the baked custard filling. It provides a lighter set compared to alternatives like cornstarch or tapioca, absorbing some moisture and ensuring the filling is firm enough to slice yet still delicate and smooth, without altering the overall flavor profile.
• Vanilla Extract: Vanilla extract is a universally loved flavor enhancer. While it contributes its own warm, sweet, and comforting notes, its true magic lies in its ability to boost and harmonize the flavors of other ingredients, particularly chocolate and brown sugar, making them more pronounced and cohesive.
• Chopped Pecans: To facilitate easier slicing and ensure a clean presentation, we recommend using chopped pecans for this Heritage Chocolate Bourbon Pecan Tart. Chopped nuts distribute more evenly throughout the filling, resulting in much cleaner slices than whole pecans. There’s no need to pre-toast them; the oven’s temperature during baking is sufficient to bring out their nutty aroma and flavor, contributing to a delightful crunch.
• Semi-Sweet Chocolate Morsels: Using mini semi-sweet chocolate morsels ensures an even distribution of chocolate throughout the tart, guaranteeing a burst of rich, melting chocolate in every single bite. Feel free to use regular-sized chips, any baking chip, or even finely chopped high-quality baking chocolate that suits your preference for chocolate intensity.
• Kosher Salt: Kosher salt, with its larger crystals, is less concentrated than fine table salt and measures differently by volume. It is absolutely essential for enhancing and balancing all the sweet flavors in the tart, preventing both your pastry crust and the rich filling from tasting dull or flat. It acts as a counterpoint, making the sweet and nutty notes pop.
• Egg Yolk (for crust): The egg yolks in the *pâte sucrée* crust play a critical role in adding richness, moisture, and a beautiful golden hue. Crucially, the fat from the yolk helps to hydrate the dough without activating too much gluten, which is precisely what keeps the crust wonderfully soft, tender, and short (meaning it crumbles easily rather than being chewy).
• Half and Half (for crust): Half and Half provides just the right amount of liquid to bring the dough together, creating a tender, workable tart dough. Its fat content further contributes to the luxurious flavor and desirable texture of the crust. Heavy cream can be substituted without any concern if half-and-half is not readily available, as both will yield a rich and tender dough.

Creative Variations for Your Pecan Tart

While the classic Bourbon Chocolate Pecan Tart is utterly delicious and a crowd-pleaser on its own, don’t hesitate to experiment with these creative variations. Customizing your tart allows you to tailor it to your specific taste preferences or explore exciting new flavor profiles, making this already fantastic recipe even more versatile:

• Mix Up the Nuts: Pecans are the traditional star, but this tart is incredibly versatile and welcomes other nuts with open arms! Feel free to use any variety of chopped nuts you desire. It’s exceptional with walnuts, which offer a slightly more bitter and earthy contrast to the sweet filling, or hazelnuts, which lend a rich, intensely toasty flavor reminiscent of my Flourless Chocolate Torte. A combination of different nuts, such as pecans and walnuts, can also add wonderful complexity and texture.
• Alcohol-Free Option: If you prefer to omit the alcohol, rest assured that you can entirely leave out the Bourbon from the tart filling without needing any adjustments to the recipe’s structure or baking process. The tart will still be wonderfully sweet, nutty, and rich, making it a delicious and suitable dessert for all ages and preferences. You might add an extra teaspoon of vanilla extract or a splash of non-alcoholic vanilla flavoring to compensate for a slight flavor difference.
• Chocolate Swap: The semi-sweet chocolate morsels in the original recipe lend a classic, comforting sweetness that appeals to most palates. However, for a less sweet or more sophisticated flavor profile, consider swapping them for bittersweet chocolate (around 60-70% cocoa), which would be absolutely delightful and provide a deeper, more intense cocoa note that beautifully balances the sweetness of the filling. For an intensely chocolatey and significantly less sweet experience, you could even use unsweetened baking chocolate (100% cocoa), though you might consider a slight increase in the granulated sugar content to balance the bitterness, depending on your personal preference.
• Add a Hint of Spice: Elevate the complexity of your tart by introducing a touch of warming spices. A pinch of ground cinnamon, a whisper of nutmeg, or even a subtle hint of cayenne pepper can add a surprising depth and warmth to the filling, beautifully enhancing the deep flavors of chocolate and bourbon. Start with a quarter teaspoon and adjust to your liking after tasting the filling mixture. Cardamom or a very small amount of allspice could also be interesting additions.
• Different Crust Options: While the *pâte sucrée* is highly recommended for its delicate texture and complementary sweetness, for a different textural experience, you could experiment with other crusts. A traditional flaky pie crust offers a more rustic feel, while a crushed cookie crust made from shortbread, chocolate wafers, or even graham crackers, blended with butter, can add an exciting new layer of flavor and crunch.
• Citrus Zest Infusion: For a bright, aromatic lift, consider adding a teaspoon of finely grated orange or lemon zest to the filling. Citrus zest pairs wonderfully with both chocolate and Bourbon, providing a refreshing counterpoint to the richness of the tart.

Frequently Asked Questions About Baking and Storing

To help you achieve the best possible results and enjoy your Bourbon Chocolate Pecan Tart to its fullest, here are some commonly asked questions regarding its preparation and storage:

4.80 from 5 ratings

Heritage Bourbon Chocolate Pecan Tart

by Chef Lindsey

This Bourbon Chocolate Pecan Tart, baked in a traditional pâte sucrée, has the silkiest filling with the perfect hit of Bourbon and chocolate.

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 12 people

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Ingredients 

 

For the pâte sucrée:

• ▢ 1 ½ cups all-purpose flour
• ▢ 2 tablespoons sugar
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter chilled and cut in pieces
• ▢ 1 egg yolk
• ▢ ¼ cup half-and-half or heavy cream

For the tart filling:

• ▢ ¾ cup light corn syrup
• ▢ ¼ cup dark brown sugar packed
• ▢ ½ cup sugar
• ▢ 2 tablespoons Bourbon
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 teaspoon vanilla extract
• ▢ 3 eggs
• ▢ 6 tablespoons unsalted butter melted
• ▢ 1 cup chopped pecans
• ▢ 1 cup semi-sweet morsels I used Ghirardelli mini’s

Makes: 9inch0 x 0inch round

Instructions 

For the pâte sucrée:

• Combine flour, sugar and salt in a small mixing bowl.
• Cut butter into the flour mixture using a pastry blender or two knives until it resembles coarse meal.
• Combine egg yolks and half-and-half in separate bowl, whisking to incorporate.
• Add egg mixture to the flour mixture; stir with a fork until all the dry ingredients are moistened. Shape dough into a ball, flatten slightly, and refrigerate 2 hours to overnight.
• Roll out dough to slightly less then ¼ inch thick.
• Place pastry over tart pan and gently press pastry down to the bottom and into each groove. To remove excess pastry cleanly, roll a rolling pin over the top and it will cut the dough off neatly.

For the Tart Filling:

• Preheat oven to 350°F.
• Add syrup, sugars, bourbon, flour and vanilla to a medium bowl. No need to mix. Set aside.
• Beat eggs in a large mixing bowl until frothy. Add butter, beating well.
• Add the syrup mixture; beat well. Stir in the pecans.
• Sprinkle the chocolate chips on their own into the bottom of the pastry.
• Pour pecan mixture over chocolate morsels to just under the top of the pastry.
• Bake for 30-45 minutes or until it springs back when touched lightly. It will feel like Jello! Cool completely before slicing.

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Notes

Presentation – Bonus points for serving this tart with a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise.

Flavor Tips – My professional advice overall is that it is all about balance. In this tart recipe, the semi-sweet chocolate balances out the whiskey. Be sure the whiskey you use is one that you actually appreciate…if it’s not good enough to drink don’t put it in your tart!

Technique – For the silkiest tart filling, whisk the eggs thoroughly before combining the remaining ingredients. This will keep too many air bubbles from forming, which will create an uneven texture on top and a less smooth filling. To remove excess pastry cleanly when putting your tart in your tart pan, roll a rolling pin over the top and it will cut the dough off neatly.

Helpful Tools – I use a pastry blender to make my pie crust, but you could also do this in a food processor or stand mixer if you so choose.

Variations – You can easily make this recipe using a traditional pie crust in a pie pan. It will yield one 9-inch pie. For twelve 10 cm tarts, roll out the dough as above but use a 4-inch biscuit cutter to cut the rounds. You may need to reroll the excess. Press into individual tarts as above. The rolling pin will not be needed because the 4-inch circle fits them perfectly. My mini tarts took 30 minutes to bake.

Storage – Store baked Bourbon Chocolate Pecan Tart in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked Bourbon Chocolate Pecan Tart  will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer.

Both recipes are from The Southern Heritage Pies and Pastry Cookbook, 1984.

Nutrition

Calories: 478kcal | Carbohydrates: 53g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 239mg | Potassium: 174mg | Fiber: 3g | Sugar: 37g | Vitamin A: 523IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg

Course: Dessert

Cuisine: American

Calories: 478

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Before You Go!

If you’ve enjoyed mastering this decadent Bourbon Chocolate Pecan Tart, don’t stop your culinary journey here! Be sure to check out our other delicious, chef-developed Pies and Tart Recipes for more baking inspiration that celebrates classic flavors and refined techniques. Or, if you’re still on a rich custard kick and craving another satisfying dessert, head over to my Dark Chocolate Pudding Recipe for another silky, intensely chocolatey treat that’s equally comforting and delicious!