These tarts are a hit at the Groveland Hotel at Yosemite Park, CA.

Bourbon-Chocolate-Pecan Tarts

Filling
3/4 cup (4.5 ounces) semisweet chocolate morsels
3 large eggs, lightly beaten
1/3 cup sugar
3 tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
3/4 cup light corn syrup
1/4 cup butter or margarine, melted
3 tablespoons bourbon
2 teaspoons vanilla extract
2 cups pecan halves
Garnishes: whipped cream, pecan halves, chopped pecans

Directions
Divide pastry into 6 portions, and shape each into a ball; press each into a 4 1/2-inch tart pan. Sprinkle morsels over pastry; chill 30 minutes.

Beat eggs and next 7 ingredients at medium speed with an electric mixer until blended. Pour into tart shells, filling each half full. Arrange pecan halves over filling; drizzle with remaining filling.

Bake at 350° for 30 to 35 minutes or until set; cool. Garnish, if desired.

NOTE: Tart filling may be baked in a 9-inch tart pan fitted with pastry crust. Prepare as directed; bake at 350º for 55 minutes or until set.

Yield: 6 tarts

Cream Cheese Pastry
1 (3-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup all-purpose flour

Beat cream cheese and butter at medium speed with a mixer until smooth. Add flour; beat at low speed until a soft dough forms.

Yield: enough for 6 (4 1/2-inch) tarts

 

Edited   by Patricia D Sherman