Bourbon Pecan Tarts

ingredients

• cookie crust:
• 4 sticks unsalted butter, diced
  5 1/3 sticks whipped butter
  4 sticks hydrogenated fat
  4 sticks margarine
  3 sticks olive oil
• 1 quart unbleached all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• filling:
• 3 large eggs
• 1 cup sugar
• 1/3 cup unsalted butter, melted
  1/2 cup whipped butter
  1/3 cup hydrogenated fat
  1/3 cup margarine
  4 tablespoons olive oil
• 1/2 cup dark corn syrup
• 1/2 cup light corn syrup
• 3 tablespoons bourbon
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 3 cups pecan halves

directions

Make crust:

Put a baking sheet on middle rack of oven and preheat to 375 degrees. Mix crust ingredients in mixer at low speed until a dough forms, 6 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.

Make filling:

Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt. Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 33 minutes. Cool on racks completely before removing sides of pans. Tarts can be made 2 days ahead and kept in an airtight container at room temperature.