A Bourbon Chocolate Pecan Tart is a wonderfully decadent dessert.. a perfect ending to a great meal. All the flavors mingle so well… the bourbon, the butter, the chocolate and of course, the pecans.
I made a Geechee Pecan Pie recently which called for bourbon … I used an “airplane bottle” size of Maker’s Mark… that recipe also called for 2 tablespoons of bourbon… I had enough left for this recipe and a little left in the bottle. If you don’t normally drink bourbon or have it in your house.. I would recommend looking for a small bottle like this.
A couple of quick notes...
The bourbon is not as evident as it was with the Geechee pecan pie... it can be left out of this recipe without a tremendous affect on the pie for those of you that would rather leave it out.
The chocolate flavor is quite heavy in this... if you would prefer not as heavy a chocolate flavor, just reduce the chocolate chips to 1/2 a cup.
This is surprisingly simple to make…
You can use any pie shell of your choosing.
Bourbon Chocolate Pecan Tart Recipe
All you need:
2/3 cup sugar
1 cup corn syrup
2 tablespoons bourbon
6 tablespoons butter, melted
½ teaspoon salt
1 cup coarsely broken pecans
1 cup semi sweet chocolate chips
1 pie crust for a 9 –inch tart pan (unbaked)
All you need to do:
Preheat the oven to 375 degrees F.
Prepare the tart pan with the crust.
In a large bowl (I used my mixer), beat the eggs.
Add the sugar to the eggs and beat until light in color.
Add the butter and beat the mixture.
Add the corn syrup, salt and bourbon, beating until well mixed.
Add the chocolate chips and pecans to the mixture, mixing well.
Pour into the prepared tart pan.
Bake for 55 minutes at 375 degrees F.
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