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Chocolate Bourbon Mini Pecan Tarts

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These mini tarts feature a buttery, crisp pastry shell filled with gooey chocolate, toasted pecans, and a hint of bourbon for a festive, crowd-pleasing dessert. Perfect for holidays, gifting, or anytime you want a bite-sized treat with southern charm.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or gluten-free flour blend)
  • 1/2 cup unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 large egg yolk
  • 2–3 tbsp ice water
  • 3/4 cup light brown sugar
  • 1/2 cup light corn syrup
  • 2 large eggs, room temperature
  • 2 tbsp bourbon (or vanilla extract)
  • 2 tbsp unsalted butter, melted
  • 3/4 cup semisweet chocolate chips
  • 1 cup pecan halves, toasted and roughly chopped (plus extra for topping)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • Whole pecan halves (optional, for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. In a bowl, combine flour, sugar, and salt. Add cold butter cubes.
  2. Cut butter into flour using a pastry cutter or food processor until mixture resembles coarse crumbs.
  3. Add egg yolk and 2 tbsp ice water. Mix gently until dough starts to clump. Add more water if needed.
  4. Gather dough into a ball, wrap in plastic, and chill for 20 minutes.
  5. Preheat oven to 350°F (175°C). Grease mini muffin tin.
  6. On a floured surface, roll dough to 1/8-inch thickness. Cut circles with a 2.5-inch cutter.
  7. Press circles into muffin tin, fitting into bottom and sides. Prick bases with a fork.
  8. Bake shells for 8-10 minutes, until just set but not brown. Cool slightly.
  9. In a mixing bowl, whisk together brown sugar, corn syrup, eggs, bourbon, melted butter, salt, and vanilla until smooth.
  10. Fold in chocolate chips and chopped pecans.
  11. Spoon about 1 tablespoon filling into each tart shell. Top with a pecan half if desired.
  12. Bake at 350°F for 18-20 minutes, until filling is set and slightly puffed.
  13. Cool tarts in tin for 10 minutes, then transfer to wire rack.
  14. Sprinkle with flaky sea salt if desired. Wait until completely cool before serving or storing.

Notes

Blind-bake tart shells for crisp crust. Toast pecans for best flavor. Don’t overfill shells to prevent bubbling over. For gluten-free, use a flour blend and chill dough longer. Tarts freeze well and taste even better the next day. For nut-free, swap pecans for sunflower seeds or pretzels.

Nutrition

Keywords: pecan tarts, chocolate bourbon, holiday dessert, mini tarts, southern baking, easy dessert, bite-sized treats, festive baking

Find it online: https://tomyumy.com/chocolate-bourbon-mini-pecan-tarts-easy-holiday-dessert-recipe/