Favorite Chocolate-Bourbon Pecan Tart

Total Time Prep: 15 min. Bake: 30 min. + cooling
Yield 12 servings
Test Kitchen Approved
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

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

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.

Nutrition Facts

1 piece: 357 calories, 20g fat (9g saturated fat), 61mg cholesterol, 250mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 4g protein.

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
Recipe Creator

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