Bourbon Pecan Tarts Recipes

BOURBON-PECAN TARTLETS

Bourbon-Pecan Tartlets image

A touch of bourbon adds extra flavor to these rich tartlets.

Yield 24 servings of 1

Number Of Ingredients 11

Ingredients

1 cup (250 mL) pecan halves, divided
1/4 cup (50 mL) bourbon (see Cook's Tip)
1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) light corn syrup
2 tbsp (30 mL) butter
1/4 tsp (1 mL) vanilla extract
1/8 tsp (.5 mL) salt
1/4 cup (50 mL) semi-sweet chocolate morsels
1 egg
Powdered sugar (optional)

Steps:

Preheat oven to 375ºF (190ºC). Set aside 24 of the pecans for garnish. Finely chop remaining pecans using Food Chopper. Combine chopped pecans and bourbon in (2-cup/500-mL) Easy Read Measuring Cup; set aside. Unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge of crust and three in center). Gently press disks into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.Combine brown sugar, corn syrup, butter, vanilla and salt in Classic Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until butter is melted and sugar is dissolved, stirring after 20 seconds. Add chocolate morsels; whisk until chocolate is melted using Stainless Whisk. Add egg; whisk until incorporated. Stir in pecan mixture using Small Mix 'N Scraper®.Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide batter evenly among tartlet shells. Bake 11-13 minutes or until edges of tartlets are golden brown. Remove pan from oven to Stackable Cooling Rack; top tartlets with reserved pecans. Cool in pan 5 minutes. Remove tartlets from pan; sprinkle with powdered sugar, if desired. Serve warm.

Nutrition Facts : U.S. Nutrients per serving Calories 120, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g

BOURBON PECAN TARTS

Bourbon Pecan Tarts image

Provided by Scott Peacock

Categories Bourbon Mixer Egg Dessert Bake Thanksgiving Kentucky Derby Pecan Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 (or 9) servings

Number Of Ingredients 16

Ingredients

For cookie crust
4 sticks unsalted butter, diced
4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
For cookie crust
3 large eggs
1 cup sugar
1/3 cup unsalted butter, melted
1/2 cup dark corn syrup
1/2 cup light corn syrup
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 cups pecan halves
Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms

Steps:

Make crust:
Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.
Make filling:
Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.

FAVORITE CHOCOLATE-BOURBON PECAN TART

Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

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