Derby Tartlets

Total Time:
2 hr 35 min
2 hr 10 min
25 min

18 tartlets

  • For the crusts:
  • 1 cup all-purpose flour
  • 1/2 cup walnuts
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • Cooking spray
  • For the filling:
  • 1/3 cup milk chocolate chips
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup plus 3 tablespoons heavy cream
  • 2 tablespoons bourbon
  • 1 tablespoon confectioners' sugar
  • Candied walnuts, for topping
  • Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together. Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour.

  • Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray. Press 1 tablespoon dough into the bottom and up the side of each cup. Refrigerate 20 minutes.

  • Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon. Let cool in the pan 10 minutes, then remove to a rack to cool completely.

  • Make the filling: Put the chocolate chips in a bowl. Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth. Let cool slightly.

  • Spoon the filling into the crusts and let set, about 20 minutes. Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts.

  • Photograph by Con Poulos

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