Derby Tartlets

Directions

1. 1
   Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground.
2. 2
   Add the butter and pulse until the mixture looks like coarse meal.
3. 3
   Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together.
4. 4
   Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour.
5. 5
   Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray.
6. 6
   Press 1 tablespoon dough into the bottom and up the side of each cup.
7. 7
   Refrigerate 20 minutes.
8. 8
   Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon.
9. 9
   Let cool in the pan 10 minutes, then remove to a rack to cool completely.
10. 10
    Make the filling: Put the chocolate chips in a bowl.
11. 11
    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.
12. 12
    Let cool slightly.
13. 13
    Spoon the filling into the crusts and let set, about 20 minutes.
14. 14
    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.
15. 15
    Photograph by Con Poulos