Happy Derby Day

Here’s a little sweet and saucy treat for you!

Bacon Bourbon Pecan Tarts with Bourbon Cream Cheese
1 refrigerated pie crust or use your favorite recipe
4 slices of bacon
2 tablespoons light or dark brown sugar
3 large eggs
1/2 cup dark brown sugar
1/2 cup light brown sugar
3/4 cup light or dark corn syrup
1/4 cup unsalted butter, melted
1/4 cup bourbon
1/2 teaspoon coarse kosher salt
2 cups pecan halves, toasted, very coarsely chopped
1 cup chilled whipping cream
8 oz. cream cheese, softened
2 tablespoons sugar
1 tablespoon bourbon

Preheat oven to 350 degrees Fahrenheit. Coat the bacon with the 2 tablespoons of brown sugar, then bake the strips on a wire rack in a baking pan until crispy. Use a biscuit cutter to cut out rounds of the pie dough. Place the rounds in mini muffin tins. Brown the tart crusts, along with the bacon if you want, until they are slightly golden.

Whisk eggs in large bowl. Whisk in both sugars, then next four ingredients. Stir in pecans. Crumble bacon and gently fold into the filling. Spoon the filling into the mini crusts. Bake tarts until filling is puffed and just set in center, about 20 to 30 minutes. Cool completely on racks.

Using electric mixer, beat all ingredients until it holds peaks. Spoon a dollop over each tart. Serve tarts at room temperature. You can also make these in tartlet pans.

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