Chocolate Tart with Pecans+Bourbon. {Recipe}

Blog, Boozy Sweets, Chocolate, Nuts, Recipes, Tarts

If ever there was a dessert that needs little introduction, it’s this Chocolate Tart with Bourbon+Pecans.

But I will tell you that it has toasty pecan and caramel bourbon flavours, the silkiest dark chocolate ganache and a melt-in-your-mouth crumbly crust.

Maybe your new years resolution was to eat more chocolate? Or maybe you’re wishing it was. Either way, make this chocolate tart, you won’t be sorry that you did.

And if you’re participating in a dry January (or don’t drink at all) you can omit the bourbon or replace it with alcohol-free vanilla extract (found here).

Chocolate Tart with Pecans+Bourbon.

Chocolate Ganache inspired by Sweet, Gold Coral adapted from Maja Vase.

1 9” tart, Serves 10-12

Tools + Ingredients


9” fluted or straight edge tart pan with removable bottom

Sheet Tray

Stand mixer with paddle attachment (can be done by hand)

Food Processor (mini if you have one)

Small Offset Spatula

Rolling Pin (I prefer a tapered French pin)

Parchment Paper

Silicone Spatula


Dried Beans for pie weights (or your preferred pie weight)

Non-Stick Pan

Flat Paint Brush

Cocoa Pecan Pâte Sucrée

40g dutched cocoa powder (like my favourite here)

30g pecans, roasted and ground

200g cake/pastry flour

1/4tsp Diamond Kosher Salt

165g butter, slightly chilled, around 60F

90g icing sugar

1 large egg, room temperature (50g)

Pecan Frangipane

60g butter, room temperature

60g pecans, roasted and ground

60g icing sugar

15g all-purpose flour

Pinch of Diamond Kosher Salt

1 large egg (50g)

10g bourbon (optional)

Bourbon Ganache

125g sugar

25g corn syrup

25g water

135g water

180g 70% Dark Chocolate

1/4tsp Diamond Kosher Salt

15g bourbon (optional)

80g butter, room temperature

Gold Coral

25g oil

80g water

10g all-purpose flour Gold Luster Dust


Don’t have a kitchen scale? Check out my favourite cup to gram conversion chart here.

Using cup measures instead of weight can be tricky and inaccurate for dry ingredients so I recommend investing in a scale if you can. There’s tons of different options to choose from like this, this or this.


Some of these product links are affiliate links which means when you make a purchase, I will make a commission. This is at no extra cost to you and helps to support this blog (thank you!). I have tried and loved all the products I recommend and link to, but I recommend them first and foremost because they are useful, not because of the small commission received when you purchase them.



Cocoa Pecan Pâte Sucrée
  1. Preheat oven to 350F/177C and roast Pecans (90g total for both the crust frangipane) for around 10 minutes, rotating the pan halfway through, until fragrant. Allow to cool to room temperature then pulse in the food processor until finely ground. 
  2. In the bowl of your stand mixer add the Butter and Icing Sugar and beat on low until homogenous, scraping the bowl as necessary. Increase the speed to medium and beat for 2 minutes, then scrape the bowl once again.
  3. Meanwhile, whisk together the Cocoa Powder, Ground Pecans (30g), Pastry Flour, and Diamond Kosher Salt.
  4. Add your room temperature Egg to the mixer and beat on medium until fully incorporated, then 1 minute longer until light and fluffy.
  5. Incorporate the dry ingredients in 3 additions, scraping down the bowl between each and not overmixing.
  6. Once homogenous place the dough on a piece of plastic wrap and flatten into a disk about ½ an inch thick. Place in the fridge to chill for 45minutes.
Rolling the Pâte Sucrée
  1. Place dough between 2 sheets of parchment and roll until 1/4in thick. You can smooth it out with your hands if there are some areas that are thicker than others. It should be approximately 14in in diameter when you’re finished rolling. Place back in the fridge to chill for 30minutes still between the 2 sheets of parchment, and put your empty tart pan in there as well.
  2. Remove the dough and the tart pan from the fridge then place the pan onto a baking sheet (it will stay here until its finished). Peel off the top piece of parchment paper from the dough, then place it back on top so you can flip it over and peel the bottom sheet from the underside. Swiftly, with your hand under the parchment, flip the dough into the tart pan (totally fine if it breaks you can patch it up easily). Lift the dough from the edges and press it into the corners of the pan gently. Use the excess dough to patch up holes in your tart—all you’re going for is an even layer of dough about 1/4in thick around the whole pan and up the sides. *See note
  3. Use a paring knife positioned parallel to the counter to cut from the inside outward so the dough is trimmed flush with the tart pan (see photo).
  4. Place the dough back into the fridge for 30min and preheat the oven to 350F/177C.

*The dough should be even at the corner too, it shouldn’t be thicker than the bottom or sides, use your fingers to really press the dough in. And the final step before cutting excess is to use your fingertips to press the dough into the fluted edges on the sides (this prevents air bubbles).

Pecan Frangipane
  1. Meanwhile, prepare the frangipane by scaling out the butter, pecans and icing sugar into a small bowl. Cream them together until homogenous then add the flour and salt and mix until absorbed into the mixture.
  2. Stir in the egg and mix until homogenous then do the same with the bourbon (optional).
  3. Set aside until later.
Baking the Cocoa Pecan Pâte Sucrée
  1. Cut off a piece of parchment paper about 4in longer than the diameter of the tart pan. Next, you need to crinkle the heck out of it—smoosh it up and flatten it then repeat until the paper feels pliable.
  2. Prick the bottom of the dough with a fork. Then, place the pliable parchment into your tart shell making sure it reaches every inch of it (corners, sides and the bottom).
  3. Place the beans or your pie weight of choice into the bottom of the tart shell then bake for 30minutes.
  4. When the 30minutes are up and you’ve removed the tart from the oven, gather the corners of your parchment and remove it with all the beans still inside.
  5. Spread the Pecan Frangipane in an even layer on the bottom of your par-cooked tart shell. Then, place the tart back into the oven for a further 15-20minutes until the frangipane springs back to the touch. Remove it and allow to cool until room temperature and in the meantime, prepare the Bourbon Ganache.
Bourbon Ganache
  1. Heat Sugar, Corn Syrup and 25g water in a small pot and cook, stirring occasionally until the sugar has dissolved. Brush the sides of the pot as necessary with a wet pastry brush to prevent crystallization, then cook until it reaches an amber coloured caramel. Meanwhile, scale out the Chocolate, Salt and Bourbon in a medium bowl.
  2. Once caramel is amber, turn off the heat and carefully pour in 135g water in a few additions, stirring between each, and being (very!) careful of sputtering. If there are a few bits of undissolved caramel put it back over low heat and stir until completely dissolved.
  3. Pour caramel over the chocolate and leave it for 5 minutes, being sure the chocolate is completely submerged. Add the butter and stir the ganache with a whisk in small circles starting in the center of the bowl and working your way outward as you can see it homogenizing. Continue to whisk gently (you don’t want too many air bubbles) and when it’s completely glossy scrape down the sides of the bowl with a silicone spatula.
  4. Transfer this ganache to the tart by pouring it over the frangipane layer and giving it a little jiggle to smooth it out. If you see any air bubbles you can gently tap the tart on the counter, use a pin to prick them, or gently torch them just until they’ve disappeared.

Refrigerate for 4 hours to set completely and in the meantime, make the Gold Coral.

Gold Coral
  1. Mix all ingredients together in a bowl and heat a nonstick pan over medium heat.
  2. Once the pan is heated, pour 1Tbs of the mixture in and allow it to cook until you see no more bubbles. Remove gently with a spatula and place on a paper towel to drain. Repeat with more of the mixture until you have desired number of pieces.
  3. Break the pieces into whatever shapes you’d like, then load your paintbrush with Edible Gold Dust. Paint gently by pressing the gold dust into the coral in an up and down motion to get it into all the crevasses.
  1. Unmold the chocolate tart and remove the bottom (you may need to run a small offset spatula between the tart and the pan to release it). Place it onto your favourite cake stand or plate.
  2. Add the Gold Coral and whatever other decorations you wish to. Serve by running a knife under hot water then drying it thoroughly before slicing. Can be served cold (fudgy ganache texture) or at room temperature (silky ganache texture). Optionally (and highly recommended), serve with bourbon whipped cream, vanilla ice cream, or raspberry sorbet.

Let me know in the comments if you’ve tried (or will be trying) this recipe! Can’t wait to see what you bake up 🙂