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Perfect Mini Derby Pie Tartlets Recipe Easy Chocolate Bourbon Filling

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These mini Derby Pie tartlets feature a tender, buttery crust filled with a rich, fudgy chocolate bourbon filling, perfect for parties or cozy treats. They combine classic flavors in a bite-sized, easy-to-make dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2–3 tablespoons ice water
  • 1 cup (175g) semisweet chocolate chips
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (57g) unsalted butter, melted
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) chopped pecans, toasted
  • Pinch of salt

Instructions

  1. In a food processor, pulse flour, sugar, and salt to combine. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add ice water, pulsing just until dough begins to hold together (about 30 seconds).
  3. Turn dough onto a lightly floured surface, knead gently a few times to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Toast chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
  5. In a medium bowl, whisk together chocolate chips, brown sugar, egg, melted butter, bourbon, vanilla extract, and a pinch of salt until smooth and glossy.
  6. Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to about 1/8-inch thickness.
  7. Use a 3-inch round cutter to cut circles and gently press them into mini tartlet pans.
  8. Spoon about 1 tablespoon of chocolate bourbon filling into each tart shell, then sprinkle a few toasted pecans on top.
  9. Place tartlet pans on a baking sheet and bake for 18-22 minutes or until filling is set but slightly jiggly and crust is golden brown. Start checking at 18 minutes.
  10. Remove from oven and cool on a wire rack for at least 15 minutes before gently removing tartlets from pans.
  11. Serve warm or at room temperature.

Notes

Chill the dough for at least 30 minutes for a flaky crust. Cover crust edges with foil if browning too fast. Avoid over-beating filling to prevent cracks. Cool tartlets for 15 minutes before removing from pans. Store in airtight container at room temperature up to 2 days or refrigerate up to a week. Reheat gently in oven at 300°F for 5-7 minutes. Avoid microwaving to prevent soggy crust.

Nutrition

Keywords: Derby Pie, mini tartlets, chocolate bourbon filling, easy dessert, party dessert, bite-sized treats, pecans, chocolate tart

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