Chocolate Pecan Tart

The rich flavors of this Chocolate Pecan Tart are a delightful ending to any meal. This recipe adds depth to your traditional pecan pie with semi-sweet chocolate chips and a touch of bourbon. This homemade pie takes you through each step and is a great dessert to add to any holiday menu. 

Chocolate Pecan Tart
Chocolate Pecan Tart, image from Sub-Zero & Wolf



  • 1-1/2 cups flour
  • 3/4 cup cold, unsalted butter, cut into small pieces
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 2 tablespoons ice water


  • 2 large eggs
  • 2/3 cup light brown sugar
  • 1/3 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon, divided
  • 1/3 cup semi-sweet chocolate chips
  • 1-1/2 cups pecan halves
  • 1 tablespoon cold butter


To Make the Crust:
In a medium bowl, combine flour, butter, sugar, and salt with fingertips until butter is fully incorporated. Add ice water and gently knead until just combined. Flatten out into a 6” circle, wrap in plastic wrap and chill for at least an hour. Remove from the refrigerator and roll out on a floured surface with a rolling pin until it is a 14 inches circle. Place dough into a 10-inch tart or springform pan that has a removable bottom. Tuck dough into the tart pan and trim edges along the top or trim dough 1 inch up sides of the springform pan. Set aside.

To Make the Filling:
Preheat the oven to BAKE at 350°F. In a medium bowl, combine the eggs, brown sugar, corn syrup, melted butter, vanilla, and 1 tablespoon bourbon with a whisk. Sprinkle chocolate chips over the bottom of the crust. Pour egg mixture over the chocolate chips. Arrange pecans over the surface. Dot the top with cold butter. Place in the center of the oven for about 55 minutes or until set. Remove from the oven and drizzle the remaining bourbon over the top. Allow to cool before serving.

Recipe and image from our friends at Sub-Zero & Wolf.

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