Tartlets "Derby"

Ingredients:

Tartlets

• 1 cup premium flour
• 0.5 cups walnuts
• 1/4 cup granulated sugar
• A pinch of salt
• 4 tablespoons chilled unsalted butter, cut into 1cm pieces

Filling

• 1/3 tbsp. milk chocolate granules
• 1/3 tbsp. semi-sweet chocolate granules
• 1/4 cup + 3 tablespoons heavy cream
• 2 tbsp bourbon
• 1 tbsp powdered sugar
• Candied walnuts for garnish

Preparation:

1. Tartlets:
   
   Combine the flour, walnuts, granulated sugar, and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture resembles coarse grains. Add 2-3 tablespoons of ice water and pulse until the dough begins to come together.
2. Place on a sheet of plastic wrap, form into a disk, then wrap in plastic wrap and refrigerate for 1 hour.
3. Preheat the oven to 375°F (190°C) and spray an 18-cup mini muffin tin with cooking spray. Spoon 1 tablespoon of batter into the muffin tins, pressing into the bottom and up the sides to form cups. Refrigerate for 20 minutes.
4. Bake the cakes until golden brown, 20-25 minutes, then press the center of the cake with a small spoon. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Prepare the filling:
   
   Place all the chocolate in a bowl. In a small microwave-safe bowl, combine 3 tablespoons of heavy cream and 1 tablespoon of bourbon and microwave until gently simmering, about 30 seconds. Pour over the chocolate and let sit for 1 minute, then stir until smooth. Let the filling cool slightly.
6. Spoon the filling into the tartlets and let set, about 20 minutes. Using a mixer, beat the remaining 1/4 cup heavy cream with 1 tablespoon bourbon and powdered sugar until soft peaks form; spoon the whipped cream onto the tartlets and garnish with candied walnuts.