Favorite Chocolate-Bourbon Pecan Tart

Name: Favorite Chocolate-Bourbon Pecan Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: Pastry for single-crust pie (9 inches); 1/2 cup semisweet chocolate chips; 2 large eggs, room temperature; 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

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Amber Needham, San Antonio, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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. Cover 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.

Toasting Nuts

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.

Watch How to Make Favorite Chocolate-Bourbon Pecan Tart

TEST KITCHEN APPROVED

Favorite Chocolate-Bourbon Pecan Tart

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Yield:12 servings

Prep:15 min

Cook:30 min

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Ingredients

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
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

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Directions

1
Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press 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.