Turtle Bourbon Pecan Tart

Turtle Bourbon Pecan Tart  with pecans, chocolate and Four Roses bourbon – heavenly!

Recipe courtesy Morgan Murphy, printed by permission. I was provided a bottle of Four Roses bourbon and compensation for the ingredients. All opinions are my own.

To begin whisk together 1 1/2 cup all-purpose flour, 1 teaspoon of sugar and 1/4 teaspoon fine sea salt. You can do this in a mixing bowl, or like I am doing here – your food processor. Cut in 1/2 cup of cold unsalted butter that has been cut into pieces. Use a pastry blender in the bowl. If using the food processor, pulse 3 or 4 times. Sprinkle in 5 tablespoons of ice water. Stir to combine, or pulse the processor until mixed.

Shape the dough into a ball, wrap in plastic wrap and refrigerate for an hour.

Preheat your oven to 375 degrees.

Roll out the dough and place in a 10 inch tart pan. Tuck and crimp the edges. Set it aside for a moment.

In a mixing bowl, combine 1 cup of sugar and 3 tablespoons of cornstarch. Stir them together.

Add in 3 eggs, 1/3 cup sweetened, condensed milk and 1/4 cup of melted butter. Whisk them together.

Add in 2 tablespoons of Four Roses bourbon, 3/4 cup of dark chocolate chips and 1 1/4 up of pecan halves. Stir to combine.

Pour the mixture into the crust. Bake for 27-30 minutes or until the crust is lightly browned and the center is almost set.

Cool it for 3 or more hours on a cooling rack.

Cut into wedges and serve with a dollop of whipped cream if you desire.

Enjoy!

This is what happens when I don’t take my photos right away….people dive into it!

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Turtle Bourbon Pecan Tart

 

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Prep time

1 hour 20 mins

Cook time

30 mins

Total time

1 hour 50 mins

 

Turtle Bourbon Pecan Tart with pecans, chocolate and bourbon – heavenly!

Author: Constance J Smith - Cosmopolitan Cornbread adapted from recipe by Morgan Murphy

Recipe type: Dessert and Sweets

Serves: 12 servings

Ingredients

• 1½ cup all-purpose flour
• 1 tsp sugar
• ¼ tsp fine sea salt
• ½ cup (1 stick) cold, unsalted butter, cut into pieces
• 5 Tb ice water
• 1 c sugar
• 3 Tb cornstarch
• 3 large eggs
• ⅓ c sweetened, condensed milk
• ¼ c butter, melted
• 2 Tb Four Roses bourbon
• ¾ c dark chocolate chips
• whipped cream for serving, optional
• 1¼ c pecan halves

Instructions

1. To begin whisk together the flour, 1 teaspoon of sugar and sea salt. You can do this in a mixing bowl, or your food processor. Cut in ½ cup of cold unsalted butter that has been cut into pieces. Use a pastry blender in the bowl. If using the food processor, pulse 3 or 4 times. Sprinkle in the ice water. Stir to combine, or pulse the processor until mixed.
2. Shape the dough into a ball, wrap in plastic wrap and refrigerate for an hour.
3. Preheat your oven to 375 degrees.
4. Roll out the dough and place in a 10 inch tart pan. Tuck and crimp the edges. Set it aside for a moment.
5. In a mixing bowl, combine the cup of sugar and cornstarch. Stir them together.
6. Add in the eggs, sweetened, condensed milk and melted butter. Whisk them together.
7. Add in the bourbon, chocolate chips and pecan halves. Stir to combine.
8. Pour the mixture into the crust. Bake for 27-30 minutes or until the crust is lightly browned and the center is almost set.
9. Cool it for 3 or more hours on a cooling rack.
10. Cut into wedges and serve with a dollop of whipped cream if you desire.

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