If a sweet taste of the South is what you seek, then look no further. These head-turning tartlets are filled with a delightfully creamy ganache made using Our Barrel Aged Bourbon Caramels and topped with toasted pecans. But don’t let their petite size fool you. They’ve got big flavor that’s sure to cause a ruckus (in a good way), especially when served up with Bourbon Crème Anglaise. I do declare, ya’ll!
Makes: 18 tartlets
Time: 1 hour prep, 15 minutes assembly
– 1-1/2 cups Marich® Pancrafted™ Dark Chocolate Barrel Aged Bourbon Caramels, plus additional for garnish
– 1/4 cup heavy cream
– 18 baked tart shells (recipe follows)
– Toasted chopped pecans
– Bourbon Crème Anglaise (recipe follows) optional
– 1-1/2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 tsp salt
– 9 tbsp unsalted butter, very cold, cut into small pieces
– 1 large egg yolk, whisked gently to break up
Bourbon Crème Anglaise
– 1 cup heavy cream
– 1 cup milk
– 3 egg yolks
– 1/3 cup sugar
– 1 tbsp cornstarch
– Pinch salt
– 3-4 tbsp bourbon to taste
– 1 tsp vanilla bean paste or vanilla extract
Place 1-1/2 cups Barrel Aged Bourbon Caramels and heavy cream in microwave safe bowl. Microwave at HIGH whisking every 15 second until melted and shiny. Spoon into tart shells. Garnish each tart with a Barrel Aged Bourbon Caramel and chopped pecans.
1. Grease 18 mini muffin tins with butter. Set aside.
2. Place flour, sugar and salt in a food processor. Pulse to combine. Scatter butter pieces around the processor bowl and pulse until butter is the size of peas. Add egg yolk a little at a time, pulsing each time. Once all the egg is in, pulse in 10 second increments until the dough begins coming together in larger pieces. If necessary, knead dough gently just to incorporate any remaining dry ingredients.
3. Gently press approximately 1 tablespoon dough into base and up sides of muffin cup to form tart shell. Freeze for 45 minutes. Heat oven to 375°F.
4. Bake tart shells for 20 minutes. If puffed, press down with the back of a small spoon. Bake an additional 2 to 3 minutes, until shells are lightly browned. Remove from the oven and cool. Use the tip of a sharp knife to gently release shells from the tins.
Bourbon Crème Anglaise
1. In a medium saucepan, heat heavy cream and milk and bring to a gentle simmer, stirring frequently.
2. In a medium bowl, whisk together egg yolks, sugar, cornstarch and salt until sugar begins to dissolve and color turns a pale yellow.
3. Pour a splash of the hot milk and cream mixture into the yolk mixture, whisking constantly. Continue whisking in the remaining cream mixture to the yolks in small amounts to gradually raise the temperature and avoid scrambling the eggs.
4. Return the mixture to the saucepan. Cook over low heat stirring frequently until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the bourbon and vanilla bean paste. Strain through a fine mesh sieve. Chill thoroughly over an ice bath or covered in the refrigerator until ready to serve.
- Tart shells may be made ahead and frozen up to one month.
- Bourbon Crème Anglaise may be prepared a day ahead and stored in the refrigerator.
- Get creative! These tarts can be garnished with white sugar pearls or a dollop of bourbon whipped cream.