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1
TO MAKE THE CRUST: Using a pastry blender or two knives, cut the butter and cream cheese into the flour until the mixture resembles cornmeal.
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2
Add the 2 tablespoons cold water, and combine until the dough holds together.
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3
Use your hands to gently form the dough into a log about 1 1/2 inches in diameter.
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4
Cover with plastic wrap and refrigerate at least 2 hours.
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5
TO MAKE THE FILLING: Preheat the oven to 350F.
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6
Spread the pecans in a single layer on a baking sheet and toast until darker in color and fragrant, 7 to 9 minutes; set aside.
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7
Using an electric mixer fitted with the paddle attachment, cream the 1/2 cup butter and the brown sugar on medium-high speed until light and fluffy, about 2 minutes.
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8
Add the eggs, 1 at a time, beating on medium speed after each addition.
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9
Add the syrup, vanilla, and zest and beat on medium speed until incorporated.
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10
Fold in the pecans and chocolate chips.
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11
Set aside.
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12
TO MAKE THE WHIPPED CREAM: Using an electric mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form.
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13
Beat in the powdered sugar and Kahlua.
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14
Refrigerate for up to 2 hours.
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15
TO ASSEMBLE THE TARTLETS: Reheat the oven to 350F.
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16
Unwrap the refrigerated dough and cut into 1/8-inch slices.
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17
Press dough slices into the bottoms and all the way up the sides of 2-inch-diameter mini muffin cups.
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18
Spoon about 1 tablespoon of filling into each cup.
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19
Bake until the crust is golden and the filling is set, 20 to 25 minutes.
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20
Let cool for 15 minutes.
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21
Turn the tartlets out of the pan.
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22
Serve warm or at room temperature with teaspoon-size dollops of Kahlua whipped cream.
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23
The dough can be made 2 days ahead, covered, and refrigerated.
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24
The tartlets can be wrapped and refrigerated for up to 3 days, or frozen for up to 3 weeks.
