There is something magical about the traditional Kentucky combination of chocolate, pecans and bourbon. I first made these tasty miniature tarts, adapted from A Taste of Kentucky‘s recipe for Racehorse Tarts, for a Kentucky Derby party we had years ago. They have since become part of my Christmas baking tradition.
They make a great gift, presented in a holiday tin.
You can make your own pie crust, but a box of Pillsbury’s refrigerated pie crusts works perfectly.
Derby Tassies
Prepared pie dough for two crusts
Filling:
½ cup flour
1 cup sugar
2 eggs, beaten
1 stick butter, melted
½ cup pecans
1 cup semisweet miniature chocolate chips
1 teaspoon vanilla extract
1 tbsp. good Kentucky bourbon, plus extra for brushing atop tarts
Preheat oven to 350 degrees.
Roll out the pie crust till thin, but not thin enough to tear easily. Use 2-inch round cookie cutter to cut out tart shells. Press into miniature muffins pans.
Mix the flour and sugar and whisk in the eggs and melted butter. Add vanilla, tablespoon of bourbon, pecans and chocolate chips. Pour into shells (I use a miniature ladle) and bake for 10 to 15 minutes, just till set and lightly browned. Pour a little bourbon into a small dish and use it to brush the tarts while still hot. Use more as needed.
Store in airtight container. These freeze well.
Yield: About 4 dozen miniature tarts
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