Chocolate Bourbon Tart

chocolate bourbon tart

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Chocolate Bourbon Tart

Hi everybody! Last week, we celebrated Thanksgiving early due to a family member having surgery the week of Thanksgiving and because we didn’t want to not get together for the holiday, we did the whole thing a week early, turkey, stuffing, gravy, mashed potatoes, creamed kale, green beans and of course copious amounts of desserts. 

If you haven’t noticed, desserts are probably my favorite thing to cook. I usually make the same things every year (dark chocolate pots de créme), some kind of trifle and dozens of cookies. A rough couple of days at work meant I didn’t have the time to make cookies and instead thought I’d make my chocolate truffle tart. 

In all honesty, this chocolate bourbon tart came together by accident, a simple bi-product of sleep deprivation (adding bourbon to my crust for my chocolate truffle tart). I couldn’t have been happier with the finished product—it was as if the mistake was intentional to create a delectable trifle-like tart with a kick of bourbon to sooth my nerves and growing stress levels from a house full of hungry, demanding people.

Not wanting the crust to have all the fun (don’t ask me why I initially picked up the bourbon instead of the vanilla extract), I decided to infuse some bourbon into the chocolate for a truly rich and decadent dessert. My family devoured this tart up, leaving me only a slice left to have for breakfast the following morning and let me tell you, I will be making this again. Probably next week for a work holiday party and again for Christmas Eve dinner.

for the filling

  • 12 ounces bittersweet or dark chocolate, coarsely chopped
  • 1/4 teaspoon salt
  • 1/2 cup high-quality bourbon such as Four Roses
  • 1 cup sugar
  • 2 sticks unsalted butter cut into chunks, at room temperature
  • 5 large eggs, at room temperature

for the crust

  • 1 1/2 cup all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon high-quality bourbon such as Four Roses
  • 1/4 teaspoon pure high-quality vanilla extract


  1. In a small bowl, sift the flour with the cocoa powder and salt. 
  2. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined. Add the vanilla extract and bourbon, and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic wrap and refrigerate until the dough is firm, about 1 hour.
  3. Preheat the oven to 350° 
  4. On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 30 minutes, until firm.
  5. Line the pastry with foil and fill with pie weights. Bake for about 30 minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.
  6. Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; do not to let the bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny.
  7. Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a rack and let it cool completely. Remove the tart from the mold, and refrigerate over night. Slice into thin wedges and serve with a dollop of whipped cream (bourbon-infused whipped cream, anyone?)
Valrhona Cocoa Powder
Valrhona Guanaja Dark Chocolate
Pure Madagascar Vanilla Extract
Nonstick Tart Pan
Sur La Table® Silpat Baking Mat
Ceramic Pie Weights