Description
Decadent Bourbon Pecan Tart with flaky crust and optional chocolate ganache. Perfect for holidays!
Ingredients
Scale
- 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
- 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!)
- 4 ounces bittersweet chocolate, finely chopped
- ½ cup heavy cream
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- 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.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is slightly moist but not sticky.
- 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.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Rotate the dough as you roll to prevent it from sticking.
- 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.
- Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. Crimp the edges of the crust using a fork or your fingers to create a decorative border.
- 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. Bake for 15 minutes.
- 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.
- Cool the Crust: Let the crust cool completely in the tart pan on a wire rack before adding the filling.
- 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. Let the pecans cool slightly before chopping them coarsely.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add Sugars: Stir in the brown sugar and granulated sugar. Cook, stirring constantly, until the sugars are dissolved and the mixture is smooth.
- Add Cream and Bourbon: Stir in the heavy cream and bourbon. Bring the mixture to a simmer and cook for 1 minute, stirring constantly.
- Cool Slightly: Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes.
- 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.
- Add Vanilla and Salt: Stir in the vanilla extract and salt.
- Stir in Pecans and Chocolate (Optional): Stir in the chopped toasted pecans and the chopped bittersweet chocolate (if using).
- 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.
- 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.
- Cool Completely: Let the tart cool completely in the tart pan on a wire rack.
- 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.
- Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the chocolate to melt.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- 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.
- Remove from Tart Pan: Carefully remove the tart from the tart pan by gently pushing up on the removable bottom.
- 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.
- 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.
Notes
- For the best crust, keep your butter and shortening as cold as possible.
- Toasting the pecans enhances their flavor. Watch them carefully to prevent burning.
- If you prefer a non-alcoholic version, substitute the bourbon with apple cider or orange juice.
- The chocolate ganache is optional but adds a rich, decadent touch.
- Cooling the tart completely is essential for the filling to set properly.
- Prep Time: 45 minutes
- Cook Time: 60 minutes