Chocolate-Bourbon Pecan Tart

This Chocolate-Bourbon Pecan Tart packs in some of Louisiana’s best wintry flavors, and it’s a showstopper to boot.

Flaky sea salt helps balance out the flavors in the tart while giving it a delightful crunch. A few of our favorites are Cellar Salt, English Maldon Sea Salt, and French fleur de sel.

Chocolate-Bourbon Pecan Tart
Yields: 1 (9-inch) Tart
 
Ingredients
  • 1¼ cups plus 6 tablespoons all-purpose flour, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 3 to 4 tablespoons whole buttermilk, chilled
  • 1 cup light corn syrup
  • ⅔ cup firmly packed light brown sugar
  • 4 large eggs
  • 1 tablespoon bourbon
  • 3 cups chopped pecans
  • 1 cup pecan halves
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons flaky sea salt
  • 3 cups semisweet chocolate morsels
  • ½ cup heavy whipping cream
Instructions
  1. In a medium bowl, stir together 1¼ cups flour, 1 teaspoon kosher salt, and granulated sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  2. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to a lightly greased 9-inch deep-dish tart pan, pressing into bottom and up sides. Trim excess dough. Freeze for minutes.
  3. Preheat oven to 350°.
  4. In a large bowl, whisk together corn syrup, brown sugar, eggs, bourbon, remaining 6 tablespoons flour, and remaining 1 teaspoon salt until smooth. Stir in chopped pecans. Pour into prepared crust; cover lightly with foil.
  5. Bake until set, 40 to 45 minutes. Let cool completely. Leave oven on.
  6. On a jelly roll pan, combine pecan halves and softened butter. Bake until toasted, about 10 minutes, stirring occasionally. Remove from oven, and sprinkle with sea salt, tossing to coat. Let stand until cool.
  7. In a small heatproof bowl, place chocolate morsels. In a small saucepan, bring cream to a boil over medium heat. Pour hot cream over chocolate. Cover and let stand for 1 minute; stir until smooth. Pour chocolate over cooled tart, smoothing to edges. Let cool until chocolate is set. Top with salted pecans.

 

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