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chocolate bourbon maple pecan tart

chocolate bourbon maple pecan tart

Megan
a rich chocolate bourbon pecan filling inside a buttery pecan pie crust. this decadent pie is sweetened using both maple syrup and maple sugar. add a generous splash of bourbon to bring all the flavors together.
5 from 2 votes
Prep Time 40 mins
Cook Time 30 mins
pie dough chill time 2 hrs
Total Time 3 hrs 10 mins
Course Celebrations, Dessert
Cuisine American

Equipment

  • food processor
  • 9-10" tart pan with removeable bottom (alternatively, a pie pan)
  • pie weights
  • parchment paper
  • medium sauce pan

Ingredients
  

buttery pecan crust

  • 1/2 c finely ground pecans
  • 2 tbsp (25g) sugar
  • 1/4 tsp salt
  • 1 1/4 c (150g) all purpose flour
  • 1/2 c (113g) unsalted butter, cold and evenly cubed
  • egg yolk
  • 2-3 tbsp ice cold water

chocolate bourbon maple pecan filling

  • 3/4 c pure maple syrup
  • 1/4 c maple sugar sub with light brown sugar
  • 2 tbsp unsalted butter, cubed
  • 2 tbsp cornmeal sub with all purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp bourbon (about generous shot's worth)
  • 2 large eggs, room temperature
  • 1 1/2 c coarsely chopped pecans
  • 3-4 oz. evenly chopped dark chocolate ( 50-70% depending on your personal tastes)

vanilla whipped cream

  • 1 c heavy cream
  • 1/4 c (50g) granulated or maple sugar
  • 1/2 tsp vanilla extract

Instructions
 

buttery pecan crust

  • If you want to use store bought pie crust (as pictured), simply follow the instructions on the package. Prepare the crust according to the "blind bake" instructions in the desired tart or pie pan of choice. _____________________________________________________________________________________________
    In a food processor, pulse pecans, sugar and salt until fine like flour. Don't over do it or you'll end up with pecan butter!
    Pulse in flour until well combined with the pecans.
    Scatter about 2-3 tbsp worth of butter into the pecan flour. Carefully cover the butter pieces with the flour mixture to coat. Be careful of the processor blade. Add the next 2-3 tbsp butter. Repeat until all the butter has been added. Cover the food processor and pulse to incorporate the butter. Some butter may work its way to the bottom or up the sides. Scrape down and around as needed with a spatula or spoon. Pulse unitl the mixture resembles wet coarse sand.
  • In a seperate bowl, whisk together the egg yolk with 2 tbsp ice cold water. Scatter the egg mixture into the dry mix. Pulse until the dough just comes together. If needed, add up to 1 tsp at a time (up to 1 tbsp) ice cold water.
  • Dump the dough onto a parchment paper or into a bowl. Gently shape into a ball. Flatten into a disk. Wrap the dough in plastic wrap. Chill in the fridge for 2 hours or up to overnight.

chocolate maple pecan tart

  • Preheat the oven to 375 F.
    Remove the pie crust from the fridge. Roll out the crust on a lightly floured surface to about 11" round and 1/8" thick. If the dough begins to stick, return to the fridge or freezer to chill for 15-20 minutes.
    Once rolled out, fit the dough into your tart or pie pan. Press into the pan along the bottom and sides. Build up a thicker crust around the edges by folding some of the excess onto itself. Depending on the size of the pan, you may have some dough left over. Simply remove from the pie. These pieces can be coated in cinnamon sugar and baked later!
  • Place the prepared unbaked tart crust in the freezer for 10-15 minutes. Remove the chilled crust from the freezer. Place a piece of parchement paper, cut bigger than the tart on top of the chill dough. Press down onto the bottom and across to the sides. Dump pie weights or dry beans or rice onto the parchment paper.
    Blind bake the crust at 375 F for 12-15 minutes, until lightly golden brown. Remove from the oven to cool on a cooling rack while you prepare the filling.
    Reduce the oven temperatue to 350 F.
  • In a medium sauce pan, add the maple syrup and maple sugar. Heat over low- medium heat. Whisk until the sugar dissolves. Once dissolved, add in the butter. Whisk until fully dissolved. Whisk in the cornmeal, vanilla extract, salt and bourbon. Whisk until fully incorporated. Remove the filling from the heat to cool to room temperature.
    While the filling cools, chop the chocolate and pecans.
  • Once the filling has cooled to room temperature. Whisk in the eggs until fully combined. The filling should be smooth and viscous.
    Add the pecans and chocolate into the cooled pie crust. Alternate layer of chocolate and pecans to ensure an even amount across the tart. Pour the filling on top of the chocolate and pecans.
    Bake the tart (or pie) in the oven for 30-35 minutes or until the center gives a slight giggle, with set edges. The filling will be golden brown across the top.
    Remove the tart or pie from the oven to cool to room temperature on a cooling rack.
    Slice and serve with ice cream or fresh whipped cream.

fresh whipped cream

  • Using an electric mixer with whisk or beater attachments, whip the heavy cream until very soft peaks form. Add sugar and vanilla extract. Whip on medium- high speed until medium-firm peaks form. Dollop onto tart.

Notes

If using a removable bottom tart, you may find it helpful to bake this with the tart pan placed on top of a baking sheet. If for some reason the filling leaks, this will catch any excess and prevent your oven from getting messy. Alternatively, make this in a regular tart or pie pan. 
Keyword chocolate pecan, easy thanksgiving desserts, maple pecan tart, pecan tart
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