Chocolate Bourbon Pecan Tart: A Decadent Dessert Recipe

Chocolate Bourbon Pecan Tart: Prepare to be utterly captivated by a dessert that’s as rich in history as it is in flavor! Imagine sinking your fork into a decadent, buttery crust, giving way to a luscious chocolate filling infused with the warm embrace of bourbon, all studded with crunchy, toasted pecans. This isn’t just a tart; it’s an experience.

The pecan pie, a close relative of our star dessert, boasts a fascinating American heritage, deeply rooted in the Southern states. While its exact origins are debated, it’s believed to have emerged in the late 19th century, quickly becoming a Thanksgiving and holiday staple. Our Chocolate Bourbon Pecan Tart elevates this classic, adding a sophisticated twist that’s perfect for any special occasion or simply a well-deserved treat.

What makes this tart so irresistible? It’s the symphony of textures and tastes. The smooth, velvety chocolate ganache complements the nutty crunch of the pecans, while the bourbon adds a subtle warmth that lingers on the palate. People adore this dessert because it’s both comforting and elegant, familiar yet exciting. Plus, while it looks impressive, our recipe makes creating this Chocolate Bourbon Pecan Tart surprisingly straightforward. Get ready to impress your friends and family with this unforgettable dessert!

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ¼ cup vegetable shortening, cold
• ¼ teaspoon salt
• 4-6 tablespoons ice water
• For the Bourbon Pecan Filling:
• 1 cup pecan halves
• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ cup heavy cream
• ¼ cup bourbon (I prefer a good Kentucky bourbon!)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 ounces bittersweet chocolate, chopped (optional, but highly recommended!)
• For the Chocolate Ganache (Optional):
• 4 ounces bittersweet chocolate, finely chopped
• ½ cup heavy cream

Preparing the Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these create flaky layers.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity. Stop adding water when the dough just comes together and is slightly moist but not sticky. Overworking the dough at this stage will result in a tough crust.
4. Form a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, which will prevent the crust from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Be sure to rotate the dough as you roll to prevent it from sticking to the surface. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes to chill.
6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
7. Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. You can use a rolling pin to roll over the top of the pan to cleanly trim the edges, or use a knife. Crimp the edges of the crust using a fork or your fingers to create a decorative border. This also helps to reinforce the edges and prevent them from slumping during baking.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Continue Baking: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning.
10. Cool the Crust: Let the crust cool completely in the tart pan on a wire rack before adding the filling.

Preparing the Bourbon Pecan Filling

1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them in the oven for 8-10 minutes, or until they are fragrant and lightly browned. Keep a close eye on them, as they can burn easily. Let the pecans cool slightly before chopping them coarsely. Toasting the pecans enhances their flavor and adds a nice crunch to the filling.
2. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
3. Add Sugars: Stir in the brown sugar and granulated sugar. Cook, stirring constantly, until the sugars are dissolved and the mixture is smooth. This usually takes about 2-3 minutes.
4. Add Cream and Bourbon: Stir in the heavy cream and bourbon. Bring the mixture to a simmer and cook for 1 minute, stirring constantly. The bourbon adds a wonderful depth of flavor to the filling, but you can substitute it with apple cider or orange juice if you prefer a non-alcoholic version.
5. Cool Slightly: Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes. This prevents the eggs from scrambling when you add them.
6. Whisk in Eggs: In a separate bowl, whisk the eggs until lightly beaten. Gradually whisk the warm sugar mixture into the eggs, whisking constantly to prevent the eggs from cooking.
7. Add Vanilla and Salt: Stir in the vanilla extract and salt.
8. Stir in Pecans and Chocolate (Optional): Stir in the chopped toasted pecans and the chopped bittersweet chocolate (if using). The chocolate adds a rich, decadent touch to the tart.

Assembling and Baking the Tart

1. Pour Filling into Crust: Pour the pecan filling into the cooled pre-baked tart crust. Spread the filling evenly over the bottom of the crust.
2. Bake the Tart: Preheat your oven to 350°F (175°C). Bake the tart for 30-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The center will firm up as it cools.
3. Cool Completely: Let the tart cool completely in the tart pan on a wire rack. This is important because the filling needs time to set properly. Cooling can take several hours, so plan accordingly.

Preparing the Chocolate Ganache (Optional)

1. Heat the Cream: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil the cream.
2. Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the chocolate to melt.
3. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
4. Glaze the Tart (Optional): Once the tart has cooled completely, pour the chocolate ganache over the top, spreading it evenly. Let the ganache set for at least 30 minutes before serving.

Serving and Storage

1. Remove from Tart Pan: Carefully remove the tart from the tart pan by gently pushing up on the removable bottom.
2. Slice and Serve: Slice the tart into wedges and serve. This Chocolate Bourbon Pecan Tart is delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
3. Storage: Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The tart can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw the tart in the refrigerator overnight before serving.

Conclusion:

And there you have it! Our Chocolate Bourbon Pecan Tart is more than just a dessert; it’s an experience. It’s the kind of treat that lingers in your memory long after the last crumb is gone, a symphony of rich chocolate, nutty pecans, and a warming hint of bourbon that elevates it to something truly special. I truly believe this tart deserves a spot on your baking bucket list. Why is this a must-try? Because it’s the perfect balance of indulgence and sophistication. The deep, dark chocolate ganache provides a luxurious base, perfectly complemented by the crunchy, caramelized pecans. The bourbon adds a subtle warmth that cuts through the sweetness, creating a complex and satisfying flavor profile that will impress even the most discerning palates. It’s also surprisingly easy to make! Don’t let the fancy name intimidate you; the steps are straightforward, and the results are absolutely worth the effort. But the best part? It’s incredibly versatile! While I personally adore it served slightly chilled with a dollop of freshly whipped cream, there are so many ways to customize and enjoy this Chocolate Bourbon Pecan Tart.

Serving Suggestions & Variations:

* Warm it up: Gently warm a slice in the microwave for a few seconds and serve it with a scoop of vanilla ice cream for an extra decadent treat. The warm tart with the cold ice cream is a textural and temperature delight! * Coffee Pairing: This tart is a dream come true when paired with a strong cup of coffee or espresso. The bitterness of the coffee perfectly balances the sweetness of the tart. * Boozy Boost: For an even more intense bourbon flavor, brush the baked tart shell with a little extra bourbon before adding the ganache. Just be careful not to overdo it! * Nutty Alternatives: While pecans are the classic choice, feel free to experiment with other nuts like walnuts or almonds. Just make sure to toast them before adding them to the filling for the best flavor. * Chocolate Variations: Use different types of chocolate for the ganache. Dark chocolate will give you a more intense flavor, while milk chocolate will make it sweeter and creamier. You could even try using a combination of both! * Seasonal Flair: Add a sprinkle of sea salt or a dusting of cocoa powder for a simple yet elegant finishing touch. During the holidays, a sprinkle of cinnamon or nutmeg would also be delicious. * Fruitful Addition: Consider adding a layer of raspberries or cherries between the crust and the pecan filling for a burst of fruity flavor that complements the chocolate and bourbon beautifully. I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s the perfect dessert for special occasions, holiday gatherings, or simply a well-deserved treat for yourself. So, go ahead, gather your ingredients, and get baking! Don’t be afraid to get creative and put your own spin on it. And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media or leave a comment below – I can’t wait to see what you come up with! Happy baking, and enjoy every delicious bite of your homemade Chocolate Bourbon Pecan Tart! I am confident that you will find this tart to be a new favorite.

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