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Pecan tart topped with vanilla ice cream and whipped cream on a black plate
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Individual Bourbon Chocolate Pecan Tarts with Pretzel Crust

A decadent twist on Kentucky Derby pie featuring a salty‑sweet pretzel crust, rich brown‑butter bourbon filling, chocolate, and toasted pecans. Baked in a jumbo muffin tin for perfect edges and easy release — with optional ramekin versions for a cozy date‑night dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon pecan tart, brown butter dessert, chocolate pecan tart, Derby pie, pretzel crust
Servings: 2
Calories: 770kcal
Author: Scott - Recipe Remodeler

Ingredients

Pretzel Crust

  • 3/4 cup crushed pretzels about 1.5 oz
  • 1 tablespoon sugar
  • 4 tablespoons butter melted

Filling

  • 2 tablespoons brown butter see Notes
  • 3 tablespoons brown sugar
  • 1 whole egg
  • 2 tablespoons corn syrup
  • 1 tablespoon bourbon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons chocolate chips semi‑sweet or dark
  • 1/3 cup chopped pecans
  • Whole pecan halves for topping

Instructions

  • Preheat oven to 350°F.
  • Prepare the muffin tin (primary method):
  • Use a jumbo muffin tin. Spray two wells with nonstick spray and add parchment strip slings for easy lifting.

Crush the pretzels:

  • Place pretzels in a zip‑top bag and crush with a rolling pin until fine with a few small shards, or pulse in a mini food processor or chop with hand chopper.
    Hand using a manual food chopper to crush pretzels on a cutting board
  • Aim for a sandy texture — not powder.
    Close‑up of crushed pretzels showing sandy crumb texture

Make the crust:

  • In a small bowl, combine crushed pretzels, sugar, and 4 tbsp melted butter.
  • Mix until all crumbs are evenly moistened.
  • Press firmly into the bottom and up the sides of the prepared muffin‑tin wells.
    Pretzel crust pressed into two wells of a jumbo muffin tin with parchment slings

Pre‑bake crust:

  • Bake for 5 minutes, then remove and cool slightly.

Brown the butter:

  • In a small saucepan, cook 2 tbsp butter over medium heat until the milk solids turn golden and smell nutty.
  • Cool slightly.

Prepare the filling:

  • Whisk together brown butter, brown sugar, egg, corn syrup, bourbon, vanilla, and salt until smooth.
    Pouring syrup into a bowl with eggs to mix the brown‑butter bourbon pecan filling

Assemble tarts:

  • Divide 2 tbsp chocolate chips between the crusts.
  • Sprinkle chopped pecans over the chocolate.
  • Pour the brown‑butter bourbon filling over top.
    Pouring nut and syrup filling into parchment‑lined muffin tin
  • Arrange whole pecan halves decoratively.

Bake:

  • Bake 18–22 minutes, until the filling is set but still has a slight jiggle in the center.
    Muffin tin with baked tarts being removed from oven

Cool and serve:

  • Cool at least 15 minutes before lifting out using the parchment sling.
  • Serve warm or at room temperature with whipped cream or vanilla ice cream.
    Pecan tart topped with vanilla ice cream and whipped cream on a black plate

Notes

Ramekin Options (Date‑Night Shortcuts)

Individual Ramekins (no unmolding required)

  • Use two 4‑inch ramekins.
  • Press crust into bottom and up the sides.
  • Bake exactly as written.
  • Serve directly in the ramekin.

Shared Date‑Night Ramekin

  • Use one 10–12 oz ramekin.
  • Press crust only on the bottom (or slightly up the sides).
  • Increase bake time to 22–26 minutes.
  • Serve with two spoons.
 

Notes

  • Brown butter: Melt butter in a small saucepan over medium heat until golden and nutty; cool slightly before using.
  • Crust texture: If crumbs look dry, add 1–2 teaspoons extra melted butter.
  • Pretzel crushing: A mini chopper or food processor works great.
  • Don’t overbake — the center should still jiggle slightly.
  • Store leftovers covered in the fridge up to 3 days.
 
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