Chocolate Bourbon Mini Pecan Tarts – Easy Holiday Dessert Recipe

Let me paint you a picture—the aroma of buttery pastry, toasted pecans, and rich chocolate swirling with a hint of bourbon fills the kitchen. It’s the kind of scent that stops you in your tracks, makes your stomach rumble, and your heart skip a beat. The first time I ever made these chocolate bourbon mini pecan tarts, I was just trying to outdo my grandma’s famous holiday pie. You know, the one she made every year when I was knee-high to a grasshopper. I remember that moment so clearly—pulling the tray from the oven, the shells shimmering with golden brown perfection, the filling bubbling ever so slightly. I paused, took a deep breath, and grinned. I just knew I’d stumbled onto something that would make every gathering feel a little more special.

Honestly, these tarts are dangerously easy to make, which is both a blessing and a curse. The combination of gooey chocolate, crunchy pecans, and a subtle bourbon warmth is pure nostalgic comfort (with a grown-up twist). My family couldn’t keep their hands off them—half the batch disappeared before the tarts even cooled. There’s something about the mini size that makes them irresistible; people just pop one in their mouth and immediately reach for another. I’ve made them for bake sales, rainy weekends, and every holiday from Thanksgiving to New Year’s. They’re perfect for gifting, sharing, or just treating yourself after a long day. Trust me, they brighten up any Pinterest cookie board and bring a bit of southern charm to your table.

I wish I’d discovered these years ago; they’re now a staple for family gatherings and festive gifting. After countless “research” batches (in the name of quality control, of course), I can confidently say these chocolate bourbon mini pecan tarts feel like a warm hug. You’re going to want to bookmark this one—because once you taste that chocolatey, nutty, caramel-y goodness, there’s no turning back.

Why You’ll Love This Recipe

As a longtime home baker and self-proclaimed pecan tart enthusiast, I’ve tested every variation imaginable—and this chocolate bourbon mini pecan tart recipe stands out for so many reasons. Here’s why it’s earned its place as my go-to festive dessert (and why it’ll probably become yours too):

• Quick & Easy: Comes together in under 45 minutes, which means you can whip up a batch even when you’re short on time.
• Simple Ingredients: No need for fancy grocery runs—you’ll find most of what you need in your pantry or fridge already.
• Perfect for Holiday Gatherings: These tarts are a smart pick for potlucks, cookie swaps, or family dinners. Mini size means no slicing, less mess, and easy sharing.
• Crowd-Pleaser: Kids love the chocolate, adults appreciate the bourbon, and everyone loves the crunchy-sweet pecan filling. Never met a party where these didn’t disappear fast.
• Unbelievably Delicious: The contrast of gooey chocolate, nutty pecans, and flaky pastry is next-level comfort food. The bourbon is subtle but adds a special depth that’s hard to describe—just trust me on this one.

What makes these tarts really different from all the other pecan pies out there? For starters, I use a blend of chopped and whole pecans for texture, and melt the chocolate into the filling so every bite is decadent. The bourbon isn’t overwhelming; it’s just enough to intrigue the taste buds. A touch of salt in the crust keeps things balanced (honestly, don’t skip it). My secret weapon: blind-baking the tart shells so they stay crisp, even hours after baking.

These aren’t just good—they’re the kind of dessert that makes you close your eyes after the first bite. They’re pure comfort food, but a little fancier (without the fuss). You’ll impress your guests (promise), and you’ll want to make them again and again, even after the holidays are over.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Honestly, you probably have half of these on hand already. Here’s what you’ll need to make chocolate bourbon mini pecan tarts that’ll steal the show:

• For the Tart Shells:
  • 1 1/4 cups (150g) all-purpose flour (or substitute with gluten-free flour blend)
  • 1/2 cup (115g) unsalted butter, cold and cubed (adds flakiness)
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp salt (keeps the pastry balanced)
  • 1 large egg yolk (binds everything together)
  • 2-3 tbsp (30-45ml) ice water (use just enough to bring dough together)
• For the Filling:
  • 3/4 cup (150g) light brown sugar (for caramel notes)
  • 1/2 cup (120ml) light corn syrup (keeps filling gooey)
  • 2 large eggs, room temperature
  • 2 tbsp (30ml) bourbon (or swap for vanilla extract if needed)
  • 2 tbsp (30g) unsalted butter, melted
  • 3/4 cup (120g) semisweet chocolate chips (I love Ghirardelli or Guittard)
  • 1 cup (110g) pecan halves, toasted and roughly chopped (plus extra for topping)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
• Optional Garnishes:
  • Whole pecan halves (for pretty tops)
  • Flaky sea salt (a tiny sprinkle for extra “wow”)

Ingredient Notes: For best results, use fresh pecans—old nuts can taste bitter. If you’re baking for someone with nut allergies, swap in chopped pretzels or sunflower seeds. Not into bourbon? Just use vanilla or almond extract instead. Coconut sugar works in place of brown sugar for a slightly different flavor, and dairy-free butter works fine here too.

I usually toast my pecans in a dry skillet before baking (it makes all the difference!). For the crust, King Arthur’s flour gives great results, but your favorite brand will do. You can also buy pre-made mini tart shells—but homemade is worth the tiny bit of extra effort, trust me.

Equipment Needed

You don’t need much to whip up these chocolate bourbon mini pecan tarts—just a few trusty kitchen tools and a bit of know-how. Here’s what I use every time:

• Mini muffin tin (24-cup works best, but standard muffin tins can be used for slightly larger tarts)
• Mixing bowls (at least two, for pastry and filling)
• Pastry cutter or food processor (for blending the tart dough; forks work in a pinch)
• Whisk and wooden spoon (for mixing up the filling)
• Measuring cups and spoons (accuracy matters here!)
• Rolling pin (or even a clean glass bottle for rolling out dough)
• Small cookie scoop or tablespoon (for portioning the filling)
• Wire cooling rack (for letting the tarts cool evenly)

If you don’t have a mini muffin tin, you can use regular-sized muffin pans—the tarts will just be a bit bigger (which isn’t always a bad thing). I’ve made these with basic kitchen tools, and they always turn out just fine. If you use a food processor for the crust, pulse gently to avoid over-mixing (learned that one the hard way). For cleaning mini muffin tins, a soft brush works wonders for stuck-on bits. If you’re on a budget, check thrift stores for affordable bakeware—they’re full of hidden gems.

Preparation Method

Ready to make chocolate bourbon mini pecan tarts that’ll have your guests raving? Follow these steps for foolproof results (with plenty of personal tips along the way):

1. Make the Tart Shells:
   • In a bowl, combine 1 1/4 cups (150g) flour, 2 tbsp (25g) sugar, and 1/4 tsp salt. Toss in 1/2 cup (115g) cold butter cubes.
   • Cut the butter into the flour using a pastry cutter or pulse in a food processor until the mixture looks like coarse crumbs (pea-sized pieces are perfect).
   • Add 1 egg yolk and 2 tbsp (30ml) ice water. Mix gently until dough just starts to clump. If it’s too dry, add an extra tablespoon water.
   • Gather dough into a ball, wrap in plastic, and chill for 20 minutes (helps the crust stay flaky).
   • Preheat oven to 350°F (175°C). Grease your mini muffin tin lightly with butter or spray.
   • On a floured surface, roll dough to about 1/8-inch (3mm) thickness. Use a 2.5-inch (6cm) round cutter to cut circles.
   • Press each circle into the muffin tin, gently fitting into the bottom and sides. Prick each tart base with a fork (keeps them from puffing).
   • Tip: If dough gets sticky, pop it back in the fridge for a few minutes.
   • Bake shells for 8-10 minutes, until just set but not brown. Set aside to cool slightly.
2. Prepare the Filling:
   • In a mixing bowl, whisk together 3/4 cup (150g) brown sugar, 1/2 cup (120ml) corn syrup, 2 eggs, 2 tbsp (30ml) bourbon, 2 tbsp (30g) melted butter, 1/4 tsp salt, and 1 tsp vanilla extract until smooth.
   • Fold in 3/4 cup (120g) chocolate chips and 1 cup (110g) chopped pecans.
   • Warning: Don’t over-mix or the filling gets too airy—aim for silky, not foamy.
3. Fill and Bake:
   • Spoon about 1 tablespoon of filling into each tart shell. Don’t overfill, or the filling will bubble over.
   • Top each tart with a pecan half for a pretty finish.
   • Bake at 350°F (175°C) for 18-20 minutes, until the filling is set and slightly puffed. The crust should be golden and the filling a little jiggly in the center.
   • Sensory Cue: The tarts will smell nutty and chocolatey—if they start to smell “burnt sugar,” take them out!
4. Cool and Serve:
   • Let tarts cool in the tin for 10 minutes, then carefully remove and transfer to a wire rack.
   • Sprinkle with flaky sea salt if desired. Wait until completely cool before storing or serving (filling sets as they cool).

Efficiency Tip: While tarts bake, wash up and prep your next batch. For easy removal, twist each tart gently and lift out with a spoon. If any stick, run a thin knife around the edge. If you’re baking with kids, let them help press the dough or top with pecans—they love it!

Cooking Tips & Techniques

Years of baking these chocolate bourbon mini pecan tarts have taught me a few tricks (and a few lessons the hard way!). Here’s what I’ve learned, so you don’t have to repeat my mistakes:

• Blind-bake the tart shells: Don’t skip this step—pre-baking keeps the crust flaky and prevents soggy bottoms. Even a few minutes makes a huge difference.
• Toast the pecans: Toasting nuts in a dry skillet before adding them to the filling brings out their flavor. It’s a tiny step that adds big payoff.
• Chocolate spread: Sprinkle a few chocolate chips on the bottom of each shell before adding the filling for extra gooeyness. This keeps the chocolate from sinking (learned that after my first batch).
• Don’t overfill: As tempting as it is, leave a bit of space at the top of each shell—otherwise, the filling bubbles over and sticks to the pan.
• Watch the bake time: All ovens are a little quirky. My old oven ran hot, so I checked early. When the tarts look puffed and the edges are set, pull them out. They set up as they cool.
• Let cool fully: Freshly baked tarts are soft. If you try to remove them too soon, they fall apart. Wait until they’re just warm to the touch.

If you forget to prick the shells, expect a few air bubbles. If the dough cracks, just pinch it together—these tarts are forgiving. For multitasking, prep the filling while the shells chill. For consistency, use a cookie scoop for even portions. And, honestly, don’t worry if a few tarts look wonky—homemade means character!

Variations & Adaptations

One of my favorite things about these chocolate bourbon mini pecan tarts is how easy they are to customize. Here are a few tried-and-true variations (plus one of my personal favorites):

• Gluten-Free: Swap all-purpose flour for a gluten-free blend (Bob’s Red Mill works well). Just chill the dough a bit longer, as it’s more delicate.
• No-Bourbon: Leave out the bourbon and use 2 tsp vanilla extract, or try almond extract for a different twist. Perfect for kid-friendly gatherings.
• Seasonal Fruit: Add 1/3 cup dried cranberries or chopped dried apricots to the filling for a holiday spin. The tartness balances the sweet chocolate.
• Nut-Free: Use roasted sunflower seeds or chopped pretzels in place of pecans. Texture’s a bit different but still delicious.
• Vegan Option: Use plant-based butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free chocolate chips. The flavor’s just as rich.

I’ve tried swapping the chocolate for butterscotch chips—honestly, it’s a whole new experience. If you want bigger tarts, use standard muffin tins and increase the bake time by 3-4 minutes. For a spicy twist, add a pinch of cayenne to the filling (it’s unexpected but so good). If you love citrus, zest an orange into the filling for brightness. The possibilities are endless, so don’t be afraid to experiment!

Serving & Storage Suggestions

Chocolate bourbon mini pecan tarts are best served at room temperature, when the filling is set and the crust is crisp. I love arranging them on a pretty platter with a sprinkle of flaky sea salt on top—it makes them look bakery-worthy. For an extra festive touch, add a dollop of whipped cream or a drizzle of caramel sauce.

They pair perfectly with hot coffee, spiced tea, or a glass of bourbon (for the grown-ups!). As part of a dessert spread, these tarts steal the show alongside cheesecakes, fruit bars, or a big bowl of fresh berries.

To store, place cooled tarts in an airtight container. They keep at room temperature for up to 2 days, or in the fridge for 5 days. If you want to freeze them, layer between parchment paper and store in a zip-top bag; they’ll last for 2 months. Reheat gently in a 300°F (150°C) oven for 5-7 minutes—never the microwave, or the crust goes soggy. The flavor actually deepens a bit after a day, so they’re great for make-ahead holiday prep.

Nutritional Information & Benefits

Each chocolate bourbon mini pecan tart contains approximately 150 calories, 9g fat, 15g carbs, and 2g protein. Pecans are a good source of heart-healthy fats and provide a dose of magnesium and vitamin E. The chocolate brings antioxidants, and using whole ingredients means you can skip the preservatives found in store-bought treats.

If you use gluten-free flour, these tarts are suitable for those avoiding wheat. They’re naturally vegetarian, and can be made dairy-free or nut-free with easy swaps. Allergens to watch for: eggs, nuts, dairy, and gluten (depending on flour). I love that these tarts satisfy a sweet craving without being overly heavy—they’re rich, but not too much.

From a wellness perspective, a mini portion is just right for enjoying dessert without overdoing it. Plus, making them yourself means you control what goes in—always a win in my book.

Conclusion

If you’re looking for a holiday dessert that’s easy, impressive, and downright irresistible, these chocolate bourbon mini pecan tarts are it. They’re the perfect blend of classic comfort and festive flair, with just enough chocolate and bourbon to keep things interesting. You can tweak the recipe to suit your own tastes or dietary needs, which makes it a keeper for any occasion.

I genuinely love making these—not just for the flavor, but for the memories they create. There’s something joyful about sharing a tray of warm, homemade tarts and watching everyone’s faces light up. If you try these, let me know how you’ve made them your own. Leave a comment, share your photos, or tell me your favorite twist. Honestly, I can’t wait to hear about your holiday baking adventures.

Bookmark this recipe, because you’ll want to come back to it again and again. Happy baking—and may your gatherings be extra sweet this year!

FAQs

Can I make chocolate bourbon mini pecan tarts ahead of time?

Absolutely! Bake them up to two days ahead and store in an airtight container at room temperature or in the fridge. They taste even better on day two!

What can I use instead of bourbon?

You can substitute with extra vanilla extract or almond extract for a non-alcoholic version. The flavor will still be rich and delicious.

How do I prevent the tart crust from getting soggy?

Blind-bake the shells for 8-10 minutes before adding the filling. This keeps the crust crisp and flaky, even after storing.

Is there a gluten-free option for these tarts?

Yes! Just swap the all-purpose flour with a gluten-free blend. The dough might be a bit more delicate, so chill it longer and handle gently.

Can I freeze chocolate bourbon mini pecan tarts?

Definitely. Cool tarts completely, then freeze in layers separated by parchment paper. Thaw at room temperature and reheat in a low oven for best texture.

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