Wild Whiskey Tartlets
Wild Whiskey Tartlets
A little while back, we baked up some happy hour treats for our friends at Women + Whiskies… including these tempting two-bite whiskey tartlets filled with homemade Wild Turkey salted caramel. With a crumbly chocolate crust and a coat of delicious dark chocolate, these a pair perfectly with your whisk(e)y of choice. No matter how you spell it! Keep ’em away from the kiddos. These tasty little tarts are strictly for the 21+ crowd.
1½ cup brown sugar
½ cup butter
½ cup heavy whipping cream
1 tablespoon vanilla
1 tablespoon Wild Turkey bourbon
1 teaspoon sea salt
½ cup softened butter
12 oz dark chocolate
1 teaspoon butter or oil
Sprinkle of sea salt (to taste)
Caramel (or just buy some pre-made from the store!)
Preheat oven to 350 degrees F.
Using a stand mixer or large bowl and hand mixer, combine egg, butter and cake mix on low speed until mixture is thick and crumbly.
Press about 1 1/2 tablespoons of dough into each mini tart mold (we used this one from Wilton), covering the bottom and sides in a thick, even layer. Bake for 10-12 minutes, or until edges are crispy and middle is slightly firm to the touch. Press bottom of tart shells down if puffy (we used the back of a shot glass) and set aside to cool completely.
Once cool, turn tart pan over onto a baking sheet, cutting board, or parchment paper. Use a spatula or spoon to tap firmly on the back of each mold to release tart.
Heat brown sugar and ½ cup butter over medium heat in a large skillet, stirring gently for 8 minutes. Stir in bourbon, vanilla and cream, and then increase heat to high and bring mixture to a boil. Boil for 60 seconds, stirring continuously. Remove finished caramel from heat and stir in sea salt.
Fill cooled tartlet shells just below the edge with caramel, and allow to caramel to fully cool.
Melt dark chocolate and butter or oil together in a double boiler (or in the microwave). Coat tartlet tops with melted chocolate, allow to harden in the fridge for 5-10 minutes, then sprinkle with sea salt to taste.
Pour yourself a drink and dig in!
- Worried about making caramel from scratch or only have 30 minutes to make this dessert? No sweat. Just buy pre-made caramel from the store and throw a little whiskey in it.
- We have a totally killer vegan coconut caramel recipe that works well if you’re looking for something dairy-free. Vegan bakers can use 1/2 cup softened coconut oil in place of butter/egg for crust.
- Make sure caramel is completely cooled before adding chocolate coating… and be careful! Hot caramel looks and smells tasty, but it is TOTALLY lethal. Let it cool before tasting.
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