To make pecan tartlets, in the bowl of a food processor, combine flour, 1/2 teaspoon salt and granulated sugar. Add diced butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 2 tablespoons ice water through feed tube in a slow, steady stream. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Flatten dough into a disc and wrap in plastic. Refrigerate for at least 1 hour. (Dough may be stored, frozen, up to 1 month.)
While dough is chilling, whisk egg and brown sugar in a large bowl until smooth. Add melted butter, whisking to incorporate. Add 1/8 teaspoon salt, vanilla extract and pecans; stir well.
Preheat oven to 325°F. Spray a 24-hole miniature muffin pan lightly with cooking spray. On a floured work surface, roll dough into an evenly proportioned log about 1 1/2 inches in diameter. With a flour- dusted knife, cut log into 1/4-inch disks. Press a disk of dough into each hole of the muffin pan. With your fingers, gently work dough into the corners and completely up the sides of the holes, maintaining an even 1/8-inch thickness. Trim excess dough flush with the rim of the pan. Fill with pecan filling to slightly below rim of dough. Bake for 15-20 minutes or until filling is set and crust is lightly golden. Cool for about 10 minutes; invert pan to remove tartlets and cool on a wire rack. (Yield: 24 tartlets)
For each serving, to order, blend 1 cup ice cream, 2 tablespoons half-and-half, 2 tablespoons whiskey and 1/4 teaspoon vanilla seeds. Pour into a 1-pint Mason jar; garnish with 2 tablespoons whipped cream and 1 mint sprig. Serve with 1 pecan tartlet.
Recipe courtesy of Chef Brandon Gunther, Rocker Oysterfeller’s (Valley Ford, CA)
Yield: 24 servings