A Sweet Bourbon-Infused Treat

Instead of making a Derby pie this year, try baking these fun, bite-size tarts infused with chocolate and bourbon for your Derby party. We love how easy they are to eat, not to mention how cute they are, and how they incorporate the tastes of the season perfectly. Paige Rhodes of My Modern Cookery brings us yet another delicious recipe to try!

Miniature Chocolate Bourbon Tarts

6 oz bittersweet chocolate, coarsely chopped

1/8 teaspoon salt

1/4 cup bourbon

1/2 cup sugar

1 stick unsalted butter, cut into small pieces, at room temperature

3 medium eggs, at room temperature

3 boxes mini phyllo shells (45 sheets total)

1 1/2 cups pecan halves

Preheat oven to 350 degrees 

Put the chocolate and the salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved, bringing it to a slight simmer but not allowing it to boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny.

Arrange the phyllo shells on a large baking sheet and pour a spoonful of filling into each of the shells. The filling should almost reach the top.Place a pecan half on the center of each filled shell. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tarts to a rack and let it cool completely. Arrange on a cake sheet and serve at room temperature.

-By Paige Rhodes on My Modern Cookery