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1
Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground.
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2
Add the butter and pulse until the mixture looks like coarse meal.
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3
Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together.
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4
Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour.
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5
Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray.
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6
Press 1 tablespoon dough into the bottom and up the side of each cup.
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7
Refrigerate 20 minutes.
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8
Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon.
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9
Let cool in the pan 10 minutes, then remove to a rack to cool completely.
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10
Make the filling: Put the chocolate chips in a bowl.
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11
Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth.
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12
Let cool slightly.
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13
Spoon the filling into the crusts and let set, about 20 minutes.
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14
Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts.
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15
Photograph by Con Poulos
