Winner's Circle Derby Tart

A slice of chocolate chip cookie pie with whipped cream on a white plate, alongside the rest of the pie, two spoons, red roses, and a framed vintage photo on a rustic wooden table.

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This Winner's Circle Derby Tart is a rich blend of chocolate and nuts, making it a truly indulgent treat. Traditionally enjoyed during the Kentucky Derby, this delightful dessert is surprisingly simple to whip up at home!

Prep Time25

Cook Time50

Total Time1 15

Course: Baked Good, Dessert

Cuisine: American

Keyword: Bourbon, Chocolate Chips, Pecans, Sweet Tart Dough, Tart

Servings: -10 people25

Author: Nicole

Equipment

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

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, otherwise the fchocolate will have set, and the filling will be too hard.

To freeze, 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.

Nutrition