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Perfect Mini Derby Pie Tarts Recipe with Easy Bourbon Whipped Cream

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These mini Derby pie tarts feature a flaky crust filled with a rich, gooey mix of chocolate, pecans, and bourbon, topped with a smooth bourbon whipped cream. Perfect for gatherings or a special treat, they balance sweet comfort with sophisticated flavor.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1 cup (120g) chopped pecans, toasted
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (55g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • Pinch of salt
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the crust dough: Combine flour, sugar, and salt in a food processor or mixing bowl. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Prepare the filling: Lightly toast chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant. In a medium bowl, whisk brown sugar, granulated sugar, melted butter, egg, vanilla extract, bourbon, and a pinch of salt until smooth. Fold in toasted pecans and chocolate chips. Set aside.
  3. Form the tart shells: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles about 4 inches in diameter. Gently press dough into mini tart pans or muffin tin cavities, trimming excess edges. Prick bottoms lightly with a fork.
  4. Fill and bake: Spoon filling evenly into tart shells, filling about 3/4 full. Bake for 20-25 minutes until filling is set but slightly jiggly and crust is golden brown. Tent with foil if edges brown too fast.
  5. Make the bourbon whipped cream: Chill mixing bowl and beaters for 10 minutes. Pour cold heavy cream into bowl, add powdered sugar, bourbon, and vanilla extract. Beat on medium-high speed until soft peaks form. Do not overbeat.
  6. Serve: Once tarts have cooled to room temperature, top each with a dollop of bourbon whipped cream. Optionally, sprinkle chopped pecans or dust with cocoa powder. Best enjoyed the same day.

Notes

Keep butter and water cold for a flaky crust. Don’t overwork the dough or overmix the filling. Watch baking time closely to avoid burning. Toast pecans for extra flavor. Chill mixing tools before whipping cream to achieve better volume. The crust dough can be made ahead and chilled or frozen. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and coconut cream.

Nutrition

Keywords: Derby pie, mini tarts, bourbon whipped cream, pecan pie, chocolate pecan tart, Southern dessert, easy dessert, holiday dessert

Find it online: https://piperplate.com/perfect-mini-derby-pie-tarts-recipe-with-easy-bourbon-whipped-cream/