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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- 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
- 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.
- 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 the cup of sugar and cornstarch. Stir them together.
- Add in the eggs, sweetened, condensed milk and melted butter. Whisk them together.
- Add in the bourbon, chocolate chips and 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.
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