Favorite Chocolate-Bourbon Pecan Tart Recipe

Favorite Chocolate-Bourbon Pecan Tart Recipe
Favorite Chocolate-Bourbon Pecan Tart Recipe photo by Taste of Home
Publisher Photo

Favorite Chocolate-Bourbon Pecan Tart Recipe

Be the first to add a review
Publisher Photo
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. this tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. —Amber Needham, San Antonio, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup semisweet chocolate chips
  • 2 large eggs
  • 3/4 cup dark corn syrup
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 tablespoons bourbon
  • 1/4 teaspoon salt
  • 1 cup pecan halves, toasted
  • 1/4 cup hot caramel ice cream topping

Directions

Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 12-in. circle. Press pastry onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips.
Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes.
Cool on a wire rack. Cut into slices. Serve with caramel topping. Yield: 12 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Favorite Chocolate-Bourbon Pecan Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p215

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup semisweet chocolate chips
  • 2 large eggs
  • 3/4 cup dark corn syrup
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 tablespoons bourbon
  • 1/4 teaspoon salt
  • 1 cup pecan halves, toasted
  • 1/4 cup hot caramel ice cream topping
  1. Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 12-in. circle. Press pastry onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips.
  2. Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes.
  3. Cool on a wire rack. Cut into slices. Serve with caramel topping. Yield: 12 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Favorite Chocolate-Bourbon Pecan Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p215

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFavorite Chocolate-Bourbon Pecan Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review