Bourbon Pecan Tartlets Recipe
Toasted Pecan, Barrel Aged Bourbon custard, Short Crust
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Ingredients
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For the Short Crust Pastry
For the Bourbon Custard
For the Topping
Method
Make the Short Crust Pastry
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Mix well. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 2
Form the Dough
Add the cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork it. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Pre-Bake the Shells
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles to fit into a mini tartlet pan or muffin tin. Press the dough into the pan, then prick the bottoms with a fork. Line with parchment paper and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
Prepare the Bourbon Custard
- 4
Mix the Ingredients
In a medium bowl, whisk together the eggs and granulated sugar until well combined. Gradually add the heavy cream, bourbon, vanilla extract, and salt. Mix until smooth.
- 5
Fill the Tartlet Shells
Once the tartlet shells have cooled slightly, remove them from the pan. Pour the bourbon custard mixture into each shell, filling them about 3/4 full.
Bake the Tartlets
- 6
Bake and Cool
Reduce the oven temperature to 350°F (175°C). Place the filled tartlets back in the oven and bake for 20-25 minutes or until the custard is set and slightly jiggles in the center. Remove from the oven and let cool completely.
Prepare the Topping
- 7
Top the Tartlets
Drizzle the maple syrup over the cooled bourbon custard tartlets and sprinkle with toasted pecans. Serve immediately or refrigerate until ready to serve.
