Tartlets "Derby"

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Quantity: 18 baskets

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 280, total fat 16 G., saturated fats 9 G., proteins 3 G., carbohydrates 31 G., fiber 1 G., cholesterol 35 mg, sodium 32 mg, sugar 17 G.

These dessert tartlets were inspired by the treats served at the famous Kentucky Derby horse race. Candied walnuts, a nutty crust, a chocolate-bourbon filling, and a fluffy whipped cream topping will make these treats a hit at any celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tartlets

1 cup premium flour
0.5 cups walnuts
1/4 cup granulated sugar
A pinch of salt
4 tablespoons chilled unsalted butter, cut into 1cm pieces

Filling

1/3 tbsp. milk chocolate granules
1/3 tbsp. semi-sweet chocolate granules
1/4 cup + 3 tablespoons heavy cream
2 tbsp bourbon
1 tbsp powdered sugar
Candied walnuts for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk chocolate, semi-sweet chocolate, chocolate chips (granules), walnuts, cream, bourbon

Cooking the dish according to the recipe:

Tartlets:

Combine the flour, walnuts, granulated sugar, and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture resembles coarse grains. Add 2-3 tablespoons of ice water and pulse until the dough begins to come together.
Place on a sheet of plastic wrap, form into a disk, then wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375°F (190°C) and spray an 18-cup mini muffin tin with cooking spray. Spoon 1 tablespoon of batter into the muffin tins, pressing into the bottom and up the sides to form cups. Refrigerate for 20 minutes.
Bake the cakes until golden brown, 20-25 minutes, then press the center of the cake with a small spoon. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the filling:

Place all the chocolate in a bowl. In a small microwave-safe bowl, combine 3 tablespoons of heavy cream and 1 tablespoon of bourbon and microwave until gently simmering, about 30 seconds. Pour over the chocolate and let sit for 1 minute, then stir until smooth. Let the filling cool slightly.
Spoon the filling into the tartlets and let set, about 20 minutes. Using a mixer, beat the remaining 1/4 cup heavy cream with 1 tablespoon bourbon and powdered sugar until soft peaks form; spoon the whipped cream onto the tartlets and garnish with candied walnuts.