Derby Tart
Submitted by bambi
A Kentucky Derby-inspired tart with chocolate chips, pecans, bourbon, and melted butter baked in a pie shell until puffy and golden. Topped with bourbon whipped cream. Pure Southern indulgence.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minRun for the Roses in the kitchen with this bourbon-spiked chocolate pecan tart that’s as much a Kentucky tradition as the race itself.
The filling is ridiculously simple: sugar, cornstarch, beaten eggs, melted butter, bourbon, chocolate chips, and chopped pecans all stirred together and poured into an unbaked pie shell. It bakes up puffy, golden, and gooey in the center with that unmistakable bourbon warmth.
Top each slice with a cloud of bourbon-spiked whipped cream and you’ve got a Derby Day dessert that steals the show.
Pro Tips
- Use real bourbon for the best flavor. Vanilla works as a substitute, but you’ll miss that smoky sweetness
- Let the tart cool completely before slicing. The filling sets as it cools and will be a runny mess if you cut too soon
- Whip the cream to stiff peaks with just a touch of powdered sugar and a teaspoon of bourbon for a grown-up garnish
- Finely chop the pecans so they distribute evenly through the filling rather than sinking to the bottom
Ingredients
Directions
Combine sugar and cornstarch; beat in eggs; mix in butter, bourbon, chocolate chips and pecans.
Pour into pie shell. Bake at 350℉ (180℃) for 40 minutes or until puffy and lightly browned.
Cool completely.
Serve with whipped cream made by beating ½ cup heavy cream with 1 tablespoon powdered sugar in a small bowl to soft peaks.
Add 1 teaspoon bourbon or ½ teapsoon vanilla and beat to stiff peaks.
Comments
