Favorite Chocolate Bourbon Pecan Tart Recipes

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

CHOCOLATE PECAN PIE

Steps:

• Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
• While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
• Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
• Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
• In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

FAVORITE CHOCOLATE-BOURBON PECAN TART

Steps:

• 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., 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. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

FAVORITE BOURBON PECAN PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

PECAN AND CHOCOLATE TART WITH BOURBON WHIPPED CRèME FRAîCHE

Steps:

• Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8"-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
• Meanwhile, preheat oven to 350°F. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
• Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
• Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
• Bake tart until filling is just set in center, 45-50 minutes.
• Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.
• Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
• Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.

BOURBON CHOCOLATE PECAN SLAB PIE

Steps:

• Make your crust in advance. Combine the flour, cocoa powder, sugar, and instant espresso (if using) in a large mixing bowl.
• Sprinkle the chilled butter cubes over the dry ingredients and cut into the mixture using a pastry blender until the butter is in pea-sized chunks.
• Pour in 1/2 cup of the ice water and stir. Continue adding water, 1 tablespoon at a time, until the dough just comes together. Press it into a disc and wrap with plastic wrap. Refrigerate at least 2 hours until very cold. May be made up to 2 days in advance.
• Remove your crust from the refrigerator. Line a jelly roll pan with parchment and set aside.
• Roll our your crust into a large rectangle on a lightly floured surface, rotating as needed to prevent sticking. Dust off any excess flour and place the pie crust into the rimmed baking sheet, making sure to guide it into all corners. Don't stretch the dough. Trim any excess dough and cut decorative accents if desired. Place the sheet pan and accents in the refrigerator.
• Preheat your oven to 350 F.
• In a medium saucepan, combine the butter, brown sugar, salt, and corn syrup. Cook over medium low heat for 3-4 minutes until the mixture is very smooth and the sugar has mostly dissolved. Remove from the heat and stir in the bourbon and chopped chocolate.
• In a large mixing bowl, whisk together the eggs, then slowly drizzle the hot sugar mixture into the eggs. Whisk constantly and pour slowly to avoid cooking the eggs!
• Remove the pie crust from the refrigerator and prick with a fork. Pour in the pecans, and then pour over the pie filling mixture. Add your decorative accents if desired, then bake for 45 minutes until the center looks just set.
• Remove from the oven and allow to cool on a wire rack at least 20 minutes before slicing and serving with whipped cream or ice cream!

CHOCOLATE-PECAN TART

Steps:

• Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
• In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
• Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Gather the ingredients.
• Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine.
• Add the cream cheese and butter and pulse until the mixture resembles a coarse meal.
• Transfer the dough to a large bowl. Drizzle the water over the dough and gently use your fingers or a flexible spatula to toss the dough around in order to hydrate the flour.
• Once a bit of dough can be pinched together between two fingers and hold its shape, bring the dough together into a disc.
• Wrap it in plastic wrap and refrigerate for at least 1 hour, but preferably overnight.
• On a lightly floured work surface, roll the dough into a circle, an inch or two larger than a 9-inch glass pie plate.
• Place the dough in the plate and decoratively crimp the edges . Place in the freezer for 1 hour.
• Preheat the oven to 425 F. Line the pie crust with parchment paper and fill with pie weights .
• To make the egg wash, whisk together the egg and salt in a small bowl. Brush the crimped edges with the egg wash.
• Bake for 20 minutes until the crimped edges are brown. When you gently lift the parchment paper, the bottom of the crust should look dry.
• Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more.
• Set aside to cool and reduce the heat to 350 F. Make the pie filling. In a large bowl, lightly whisk the eggs and yolk.
• Add the corn syrup, sugars, and salt and whisk again.
• Add the melted butter, vanilla , and bourbon and whisk to combine.
• Coarsely chop one cup of the pecans.
• Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust.
• Pour the filling over the chopped nuts and chips.
• Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern.
• Bake the pie for 40 to 50 minutes, rotating at the halfway point, until the filling is puffy and set around the edges, but the center still jiggles slightly when you carefully nudge the pie plate.
• Let the pie come to room temperature before serving, at least 4 hours.