Chocolate Bourbon-Pecan Tart

For this rich dessert, you will need a pre-baked 9- or 10-inch tart or pie shell.


  • cups sugar
  • cup water
  • 1 cup heavy cream
  • 1 cup pecans
  • ¼ cup bourbon
  • ¼ cup melted butter
  • 1 egg yolk
  • 1 whole egg
  • 1 pre-baked pie shell
  • 4 ounces bittersweet chocolate, melted


Preheat the oven to 350°F.

Put the sugar and water in a heavy 1-quart saucepan and bring to a boil, stirring to dissolve the sugar. Cook over medium heat without stirring until the syrup turns golden brown and then caramel colored. Remove the pan from the heat. Slowly and very carefully pour the cream into the caramel, taking care to protect your face and hands if the cream spatters out of the pan.

Cook the caramel-cream mixture over low heat for 3 minutes, stirring to dissolve any remaining lumps of caramel. Strain the mixture through a fine-mesh sieve and allow to cool for 15 minutes.

Put the pecans on a cookie sheet and toast them in the oven for 5 to 7 minutes, or until lightly browned. Remove and set aside.

Increase the oven temperature to 400°F.

Whisk the bourbon, butter, egg yolk, and whole egg into the cooled caramel mixture. Stir in the toasted pecans.

Brush the pre-baked pie shell with the melted chocolate and pour the pecan filling into the shell. Bake the filled tart in the oven for 15 minutes. Reduce the heat to 350°F and continue baking for an additional 15 minutes.

Serve the tart at room temperature.

This chewy confection tastes like the deep South. It keeps beautifully for 3 or 4 days in the refrigerator, and can be cut into very thin wedges to serve with tea, or it can be offered as dessert along with a little bourbon-laced whipped cream. We feature it always on our holiday buffet table during our Christmas open house for the town citizens—a group of bourbon aficionados.

Patrick O’Connell