Chocolate Bourbon Pecan Tassies
 
Makes 24 tassies
Ingredients
  • Cream Cheese Pastry Dough (recipe follows)
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 tablespoons (42 grams) light corn syrup
  • 2 tablespoons (42 grams) dark corn syrup
  • 1 tablespoon (14 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • 1½ tablespoons (21 grams) bourbon
  • ⅛ teaspoon kosher salt
  • ¼ cup (28 grams) finely chopped pecans
  • ¼ cup (43 grams) chopped dark chocolate morsels
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 24-cup mini muffin pan with cooking spray.
  2. On a lightly floured surface, roll Cream Cheese Pastry Dough to 1/16-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps only once. Place one round in each prepared muffin cup, pressing into bottom and up sides. Prick dough with a fork. Freeze while preparing filling.
  3. In a medium bowl, whisk together brown sugar, corn syrups, and melted butter until smooth. Add egg, bourbon, and salt, whisking until combined. In another medium bowl, combine pecans and chocolate morsels. Remove Cream Cheese Pastry Dough from freezer, and sprinkle 1 teaspoon pecan mixture into each prepared crust. Pour egg mixture over pecans, filling each cup three-fourths full.
  4. Bake until filling is set and an instant-read thermometer inserted in center registers 185°F (85°C), about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-bourbon-pecan-tassies/