Derby Tartlets

This month's What's Baking theme was mini bites.  So when I got this month's issue of Food Network Magazine and saw this recipe for Derby Tartlets I knew that was what I wanted to make.  The combo of the walnuts and chocolate is delicious and brings me back to my childhood when I would get Derby Pie from a local restaurant.  This was a perfect bite sized way to enjoy this old favorite.  And, of course, to make it a little more "derby" appropriate it incorporates bourbon, like all good Kentucky dishes should.  I used the complete amount of bourbon in the filling, but didn't add as much to the whipped cream as I need to watch my consumption of non-cooked alcohol.  But I used a splash so that the cream still had a bit of that flavor.

They were pretty easy to make, though there's a lot of non-active time spent.  But at least partway through you can take a break.  I ended up making the crusts as I was doing some work around the house and then when they went onto the rack to "cool completely" we went out for dinner, then I made the filling when I returned home.  So it's not something where you really feel like you're stuck home all day to make.

I think my favorite part of this is the walnut crust.  Definitely makes a difference!

Derby Tartlets (from Food Network Magazine, May 2013)

Ingredients

for the crust:
1 cup all-purpose flour
1/2 cup walnuts
1/4 cup granulated sugar
pinch of salt
4 tbsp cold, unsalted butter, cut into 1/2 in pieces
2-3 tbsp ice cold water
cooking spray

for the filling:
1/3 cup milk chocolate chips
1/3 cup semisweet chocolate chips
1/4 cup plus 3tbsp heavy cream
2 tbsp burbon
1 tbsp 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 2-3 tbsp ice cold water and pulse until 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.
- Spray  an 18-cup mini-muffin pan with cooking spray.  Press 1 tbsp dough into the bottom and up the sides of each cup (it helps to flatten dough into mini discs first).  Refrigerate 20 min.
- Preheat oven to 375.  Bake the crusts until golden brown, 20-25 min, then press the centers of the crusts down with a small spoon.  Let cool in the pan 10 min, then remove to a rack to cool completely.
- Make the filling: Combine 3 tbsp cream and 1 tbsp bourbon in a small, microwave-safe bowl and microwave until simmering, about 30 seconds.  Put the chocolate chips in a bowl and pour the hot cream/boubon mixture over the chocolate chips and let stand 1 min, then stir until smooth.  Let cool slightly.
- Spoon the filling into the crusts and let set, about 20 min.  Whisk the remaining 1/4 cup cream and 1 tbsp bourbon with the confectioners' sugar until soft peaks form; spoon into the tartlets and top with candied walnuts.