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This Winner’s Circle Derby Tart is a rich blend of chocolate and pecans, making it a truly indulgent treat. Enjoyed during the Kentucky Derby, this delightful spin on the dessert is surprisingly simple to whip up at home!
Why You’ll 🫶🏻 this Tart
This tart recipe offers a delightful twist on the iconic Derby Pie® developed at Kern’s Kitchen at The Melrose Inn in Prospect, Kentucky. That gooey, chocolatey, nutty center with a crackling sugar topping and an irresistible crust is positively sinful. I substitute pecans for walnuts. I’ve also opted to present it as a tart, which I believe enhances the balance between the filling and the crust. This rich chocolate-nut treat is a staple at Kentucky Derby celebrations throughout the Bluegrass State and is sure to impress at any gathering. It’s simple to whip up using everyday pantry ingredients, with just a hint of Kentucky bourbon for that extra flair. Happy baking! ~Nicole
Key Ingredients for Winner’s Circle Derby Tart
Sweet Tart Dough (Pâte Sucrée) is a delightful sweet pastry dough that I use for almost all of my tarts. It has a crisp yet tender consistency. Link to that recipe is HERE for tips and instructions.
Unbleached All-Purpose Flour is used to help thicken the filling.
Granulated Sugar provides key sweetness and contributes to a custard-like filling that harmonizes the flavors of chocolate and nuts in the pie.
Unsalted Butter adds rich flavor and contributes to the filling’s chewy texture. I use unsalted in order to control the salt.
Extra-Large Eggs serve to bind the ingredients and enhance the pie’s rich, custard-like filling.
Chocolate Chips and Pecans are its star ingredients, creating a luscious filling that beautifully marries the sweetness of chocolate with the delightful crunch of pecans. This enticing blend evokes the comforting essence of a warm chocolate chip cookie, all encased in a buttery, flaky tart crust.
Bourbon has a unique flavor and pays homage to the original pie’s Kentucky origins. This small (1½ teaspoons) addition imparts a delightful smoky and caramel flavor to the filling, enhancing the overall taste experience.
Tips for Making Winner’s Circle Derby Tart
- Preheat the oven to 325°F. Roll out the dough into a 12-inch circle. I like ot use my de Buyer pastry mat, but you can use a silicone mat, parchment paper, or a well-floured board or counter.
- Brush off any excess flour with a pastry brush, gently fold the dough in half, and place the straight edge of the dough in the middle of the tart pan. Gently “fit” the dough into the edges of the pan. You do not want to pull or stretch the dough. That will make the final crust too thin and cause it to shrink.
- Using the rolling pin, roll the pin over the edge of the tart pan to trim the dough. Use any excess dough to patch any areas. Leftover scraps can be baked and topped with jam for a little treat. 😋
- Prick the bottom of the dough lightly with the tines of a fork. This is not necessary, since the dough is not pre-baked or blind-baked. I simply do this to release a little steam that makes for a crispier crust. Since I do this, I place the unbaked tart shell on a baking sheet to catch any drips. (Actually, I place all of my tart pans on a baking sheet for ease of placing and removing from the oven.
- In a large bowl, whisk together the flour, sugar, salt, and espresso powder.
- Whisk in the eggs and butter, then whisk in the bourbon. Fold in the chocolate chips and pecans.
- Fill the unbaked tart dough with the filling.
- Smooth the top using an offset spatula. The finished tart will bake right up to the top of the tart dough. Proceed with baking!
Important Serving Tip
Cool the tart completely at room temperature before serving. If the tart is served when still warm, the filling will ooze and spread. Bring refrigerated leftovers to room temperature before serving to slightly soften the filling.
Substitutions
- You can certainly use your own dough or even store-bought.
- If you don’t have a tart pan, you can make this in a 9-inch pie plate. Baking will stay the same.
- Substitute the pecans with walnuts, like the traditional trademarked Derby Pie,
- Substitute the milk chocolate chips with semisweet chips, or even dark chocolate chips.
- Substitute the bourbon with the same amount of pure vanilla extract.
- Substitute large eggs for extra-large eggs.
Serving Suggestions
Topping the tart with lightly sweetened whipped cream or Vanilla Ice Cream is always a nice addition. Fresh berries, like raspberries or strawberries, will complement the tart’s flavors well. Coffee, Southern Sweet Tea, or a mint julep will help wash down the sweetness!
If serving the tart at a Derby party, finger foods and appetizers are always well-received. Here are just a few ideas…
- Pimento Cheese and make sandwiches
- Deviled Eggs
- Cheddar Cheese Coins
- Shrimp Salad Cups
- Lemon Herb Goat Cheese Ball
- Creamy Herb Spinach Dip
- Strawberry Caprese Salad
- Mini Cream Cheese Crab Cakes
- Shrimp and sherry Cheese Spread on crackers or make sandwiches
Yes. The tart can be made 1 day in advance. Cool completely, lightly cover, and refrigerate. It can be refrigerated for up to 5 days. Bring to room temperature before serving; the chocolate will have set, and the filling will be too hard.
Yes. You can freeze it before baking and then cook it straight from the freezer when you’re ready to enjoy it. You will need to increase the cooking time by a few minutes.
You can use pure vanilla extract or possibly a caramel extract.
Yes. Always compare the volume of the original-size pan with that of the new-size pan. For this tart, the filling is approximately 3 ½ cups.
Other chocolate and nut tarts you may enjoy…
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Winner’s Circle Derby Tart
Ingredients
- 1 recipe Sweet Tart Dough (Pâte Sucrée), unbaked
For the Filling
- 1 cup (about 214 grams) granulated sugar
- 6 tablespoons (about 47 grams) unbleached all-purpose flour
- ⅛ teaspoon kosher salt
- ⅛ teaspoon espresso powder (optional)
- 8 tablespoons (4 ounces) unsalted butter, melted
- 2 extra-large eggs at room temperature
- 1 ½ teaspoons bourbon
- 1 cup (about 114 grams) roughly chopped pecans
- 1 cup (about 170 grams) milk chocolate or semisweet chocolate chips
Instructions
For the Sweet Tart Dough
- Remove the dough from the refrigerator. If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough into an 11-12-inch circle, flouring the dough and the surface as needed to prevent sticking. Fold the dough in half, then gently place it onto the tart pan with a removable bottom. Fit the dough into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough. Lightly prick the bottom of the dough with the tines of a fork, set it on a baking sheet, and refrigerate until ready to use.
- Place a rack in the middle of the oven and preheat the oven to 325℉. Remove the tart from the refrigerator.
For the Filling
- Combine the sugar and flour in a medium bowl. Stir in the butter and eggs. Add the bourbon, the pecans, the chocolate chips, and mix well. Pour the filling into the prepared tart crust and bake until the edges of the crust are light golden and the filling is set. Allow to cool completely before serving. Serve with lightly sweetened whipped cream or ice cream. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Saveur Magazine, 2008
