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.
- Total Time: 24 minutes
- Yield: 24 mini tartlets
- Category: Dessert
For the caramel (or just buy some pre-made from the store!)
- 1½ cup brown sugar
- ½ cup butter
- ½ cup heavy whipping cream
- 1 tbsp vanilla
- 1 tbsp Wild Turkey bourbon
- 1 tsp sea salt
For the crust
- ½ cup softened butter
- 1 egg
- 1 box Miss Jones Organic Chocolate Cake Mix
For the topping
- 12 oz dark chocolate
- 1 tsp butter or oil
- Sprinkle of sea salt (to taste)
- 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.