Chocolate, Honey and Bourbon Pecan Tart
I absolutely love desserts with alcohol, especially when it adds depth to the other flavors. And when it comes to a dessert that combines the holy duo of chocolate and alcohol, it’s simply divine.
One of the pies I’ve been wanting to make for a long time is the Kentucky Derby Pie, and when the Jewish holidays of Tishrei arrived, I realized it was the perfect moment. While the original recipe doesn’t include honey, I decided to experiment with various variations, and in one of them, I used honey, resulting in a wonderful outcome.
This rich dessert consists of an excellent flaky crust filled with pecans, chocolate, honey, and bourbon, originating from Kentucky, which is very famous for its bourbon. Of course, you can substitute bourbon with another alcoholic beverage, but the original recipe stays true to the local product.
This recipe is so fitting for the fall and winter seasons, both in flavor and in its deep, intoxicating brown color born from the combination of the ingredients, including those that contribute to its rich hue
Honey, Pecan and Macadamia Tart
tart mold 24 cm in diameter, 3 cm height
140g cold butter, cubed
250g all-purpose flour
3g baking powder
80g confectioners’ sugar
25g almond meal
A pinch of salt
70g eggs (1 big egg)
Pecan, Chocolate, Honey and Bourbon Custard Filling:
100g Muscovado sugar or brown sugar
80g light brown sugar
140g honey, I use Lavender or Acacia honey
130g maple syrup or corn syrup
70g all-purpose flour
115g butter, melted
20g Bourbon (Brandy or Cognac can replace it)
5g vanilla extract
130g pecans, roasted and coarsely chopped
170g dark chocolate chips or chopped dark chocolate
1. Pastry Dough: Put all the dough ingredients, except the egg, in a food processor fitted with the metal blade and pulse a few times until you get a sandy texture.
2. Add the egg, stop before it forms a complete ball, some crumbs are okay. It’s best to work with the dough as little as possible.
3. Turn dough out onto a clean surface and form into a flat rectangle. Cover in plastic wrap and chill in the fridge for at least 2 hours.
4. Remove from the fridge, and roll out the dough to a thickness of 4-5 mm.
5. Line the mold with the dough, making sure that the sides are fully filled in and straight. Using a knife, gently trim the overhanging edges. Refrigerate for 1 more hour.
6. Preheat the oven to 170 degrees Celsius.
7. Line a parchment paper over the tart. Fill with dry beans or pie weights. Bake for around 10-12 minutes. Remove from the oven, then carefully remove the weights and the parchment paper, and return to oven for another 3-4 minutes until golden. Remove the baked crust from the oven and cool on a rack.
8. Pecan, Chocolate, Honey and Bourbon Custard Filling: In a large bowl, whisk together eggs, two types of sugar, honey, and maple syrup until you get a smooth mixture. Stir in flour, butter, bourbon, vanilla, and salt until you achieve a uniform batter. Add the pecans and chocolate, and mix.
9. Pour the mixture into a tart crust. Yes! The pecans will rise to the top during baking.
10. Bake for 45-50 minutes, (depending on the oven), until the filling is firm to the touch and the nuts are caramelized. Remove from the oven, cool to room temperature.
*It’s recommended to prepare this tart a day before serving.