1 cup sugar
1 cup water
16 mint sprigs, lightly crushed
8 cups finely crushed ice
1 cup bourbon
Bring sugar and 1 cup water to a boil in a small saucepan. Cook 4 minutes or until sugar dissolves. Remove sugar syrup from heat. Cool completely. Place 2 crushed mint sprigs in the bottom of each of 8 glasses. Add 1 cup crushed ice, 2 tablespoons sugar syrup, and 2 tablespoons bourbon to each glass. Garnish with mint sprigs.
Pastry:1 cup all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water
3 tablespoons semisweet chocolate chips
3 tablespoons chopped, toasted pecans
2 1/2 tablespoons sugar
3 1/2 tablespoons light-colored corn syrup
1 tablespoon egg substitute
1 tablespoon bourbon
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
dash of salt
2 teaspoons bourbon (optional)
For pastry: lightly spoon flour into a dry measuring cup. Level with a knife. Combine flour, 1 1/2 tablespoons sugar, 1/2 teaspoon salt, and the baking powder in a food processor. Pulse 3 times. Add the shortening. Pulse 4 or 5 times or until combined. Place flour mixture in a bowl. Gradually, sprinkle ice water over the flour mixture. Toss until moist. Turn dough out onto a lightly floured surface, and gently knead 3 to 4 times. Press mixture into a 4 inch disk. Place between 2 sheets of plastic wrap. Chill 30 minutes. Preheat oven to 375 degrees. Roll the dough into an 11 inch circle. Remove plastic. Cut dough into 18 circles. Fit dough into miniature nonstick muffin cups coated with cooking spray. Gently press dough into bottom and sides of cups. For filling: divide chocolate and pecans evenly among muffin cups. Combine 2 1/2 tablespoons sugar and next 6 ingredients in a small bowl. Stir well with a whisk. Divide sugar mixture evenly among cups. Bake at 375 for 15 minutes or until pastry is lightly browned and the filling is set. Run a knife around each tartlet. Remove from pan. Lightly brush tartlets with 2 teaspoons bourbon, if desired. Cool completely.
This recipe makes 1 1/2 dozen tartlets.