Chocolate Bourbon Pecan Tarts

Remove pie dough from fridge. Preheat oven to 350 degrees F.

In a large sauce pan, melt butter. Add in sugar and stir until sugar is dissolved. Add in syrup, cream, and vanilla. Once combined, remove from heat and stir in bourbon and pecans. If you opt out of the bourbon, add in an additional tablespoon of heavy cream.

Once pie dough is close to room temperature, prepare a floured work surface. Place dough in the center of the work surface and begin to roll out dough. Have additional flour close by in case you need to add more. Once rolled out, use a cookie cutter to make the shapes for the tart shells.

Spray a muffin pan with baking spray, then push dough into each muffin hole to form the shape for the tarts. Make sure to press the dough up against the sides.

When dough is ready, pour filling into the tarts. This is where I made a big mistake and overfilled my tarts. I would say fill each tart shell about 3/4 full. The dough should make approximately 24 tarts. Once tarts are full, sprinkle on chocolate chips into each tart.

Bake for about 35 to 40 minutes. Remove tarts from the muffin tin once cool. Store in an airtight container.