Chocolate Pecan Tarts With Bourbon Recipes

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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

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.

CHOCOLATE BOURBON PECAN TARTS



Chocolate Bourbon Pecan Tarts image

My mother always has tarts at our home. Hers are wonderful, so I decided I would try my hand at tart making. These are a yummy twist on a pecan tart. Enjoy! Full post and pictures of dough making at http://lindscooks.blogspot.com/2011/11/easy-as-pie.html

Provided by Lindsey Cook

Categories     Pies

Time 55m

Number Of Ingredients 9

3/4 stick butter
3/4 c brown sugar
1/4 c maple syrup
1 Tbsp heavy cream
1 tsp vanilla
1 1/2 Tbsp bourbon, optional
3/4 c chopped pecans
1/3 c chocolate chips
1 batch homemade pie dough

Steps:

  • 1. Remove pie dough from fridge. Preheat oven to 350 degrees.
  • 2. In a large sauce pan, melt butter. Add in sugar and stir until sugar is dissolved. Add in syrup, cream, and vanilla. Once combined, remove from heat and stir in bourbon and pecans.
  • 3. Once pie dough is close to room temperature, prepare a floured surface. Place dough in center and begin to roll out dough. Have additional flour close by in case you need to add more. Once rolled out, use a cookie cutter to make the shape for the tart shells.
  • 4. Spray muffin pan with pam, then push dough into each muffin hole to form the shape for the tarts. Make sure the press the dough up against the sides.
  • 5. When dough is ready, pour filling into the tarts. I would say fill tart shell about 3/4 the way full. Sprinkle chocolate chips into each tart. Unless you want the chocolate melted in, then add the chips when you add the syrup, cream, and vanilla.
  • 6. Bake for about 35 to 40 minutes. Remove tarts from muffin tin once cool. Store in an air tight container.

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