We received a promotional item to create this best bourbon pecan tart recipe but all the opinions are 100% my own.
Not only is May National Strawberry Month but is is also National BBQ Month. We already love both of these things and when asked to recreate a bourbon dessert from Morgan Murphy’s book, Bourbon & Bacon, I knew my husband would be all over this. I recently started drinking bourbon like in this Bourbon and Ginger Beer Recipe we made a few months back. I also have baked with Bourbon in this Pecan Pie Recipe that is a staple at Thanksgiving. I know its not totally off the chart different, but I have not made a tart in a long time and was up for the challenge of making my own crust.
I usually never make my own pie crust but I took on the challenge here and realized it really is not that difficult especially when I adapted the recipe and made the crust in a food processor. Almost a foolproof way to create perfect pie crusts.
Simply add you butter and dry ingredients in the base of your food processor and add the necessary amount of cold water thru the tube.
You will know when it is done when the dough comes off the sides of the food processor.
Wrap it up and allow it to get cold for at least 30 minutes.
Roll out on your counter or non-stick surface.
Carefully plop in into your tart pan and crimp the edges.
The filling could not be easier. Just dump everything into a bowl and stir. We used Four Roses Yellow Label Bourbon in this recipe and love that it is a little sweeter for baking and my tastes. Use the Best Bourbon you would want to drink.
Definitely put the tart pan on a cookie sheet for easy transference into the oven.
Bake and wait. Allow it to cool completely.
We made a side of the Best Bourbon Whipped Cream to compliment this tart.
We ate the tart once the day it was baked and the other after it was in the fridge overnight.
Consensus was it was better colder!
Either way, pecan tarts are a super easy dessert especially for your next BBQ event. A little slice will do it but your guests will want more.
- • 1 ½ cups all-purpose flour
- • 1 tsp. sugar
- • ¼ tsp. fine sea salt
- • ½ cup cold unsalted butter, cut into small pieces
- • 5 Tbsp. ice water
- • 1 cup sugar
- • 3 Tbsp. cornstarch
- • 3 large eggs
- • 1/3 cup sweetened condensed milk
- • ¼ cup butter, melted
- • 2 Tbsp. bourbon
- • ¾ cup semisweet chocolate morsels
- • 1 ¼ cups pecan halves
- Whipped Cream
- Heavy Whipping Cream
- 1-3 tablespoons confectionery sugar
- 1 tablespoon four Roses Bourbon, more if no kids eating
- 1. Prepare Dough: Whisk together first 3 ingredients in a bowl. Using your fingers, gently combine flour mixture resembles small peas. Sprinkle over ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; wrap in plastic wrap. Chill 30 minutes.
- 2. Preheat over to 375 degrees. Roll out dough into a 12-inch circle on a lightly floured surface. Fit dough into a 10-inch round tart pan; fold edges under and crimp.
- 3. Prepare Filling: Whisk together sugar and cornstarch in a medium bowl. Whisk in eggs and next 3 ingredients until blended. Stir in chocolate morsels and pecan halves.
- 4. Pour filling into prepared crust. Bake at 375 degrees for 28 to 30 minutes or until crust in browned and center is almost set. Cool 3 hours on a wire rack. Cut into wedges. Add a dollop of whipped cream to each wedge, and serve.
What are your best Bourbon recipes?