Pequeno Chocolate-Pecan Tartlets

• 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
• 1 (3-ounce) package cream cheese, chilled and cut into 1/2-inch cubes
• 1 1/2 cups bleached all-purpose flour
• 2 tablespoons cold water
• 1 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup firmly packed golden brown sugar
• 3 large eggs
• 1/2 cup Lyles Golden Syrup or light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange zest (preferably organic, optional)
• 1/2 cup chocolate chips
• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 2 tablespoons Kahlua

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.
2. Add the 2 tablespoons cold water, and combine until the dough holds together.
3. Use your hands to gently form the dough into a log about 1 1/2 inches in diameter.
4. Cover with plastic wrap and refrigerate at least 2 hours.
5. TO MAKE THE FILLING: Preheat the oven to 350F.
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.
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.
8. Add the eggs, 1 at a time, beating on medium speed after each addition.
9. Add the syrup, vanilla, and zest and beat on medium speed until incorporated.
10. Fold in the pecans and chocolate chips.
11. Set aside.
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.
13. Beat in the powdered sugar and Kahlua.
14. Refrigerate for up to 2 hours.
15. TO ASSEMBLE THE TARTLETS: Reheat the oven to 350F.
16. Unwrap the refrigerated dough and cut into 1/8-inch slices.
17. Press dough slices into the bottoms and all the way up the sides of 2-inch-diameter mini muffin cups.
18. Spoon about 1 tablespoon of filling into each cup.
19. Bake until the crust is golden and the filling is set, 20 to 25 minutes.
20. Let cool for 15 minutes.
21. Turn the tartlets out of the pan.
22. Serve warm or at room temperature with teaspoon-size dollops of Kahlua whipped cream.
23. The dough can be made 2 days ahead, covered, and refrigerated.
24. The tartlets can be wrapped and refrigerated for up to 3 days, or frozen for up to 3 weeks.

unsalted butter, cream cheese, flour, cold water, pecans, unsalted butter, golden brown sugar, eggs, lyles golden syrup, vanilla, orange zest, chocolate chips, heavy whipping cream, powdered sugar, kahlua

Taken from www.epicurious.com/recipes/food/views/pequeno-chocolate-pecan-tartlets-382651 (may not work)