Derby Tartlets
- Level: Easy
- Yield: 18 tartlets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 145
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 14
- Sodium
- 14
- Total: 2 hr 35 min
- Prep: 2 hr 10 min
- Cook: 25 min
Ingredients
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
Directions
- 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.