Spirited Baking: Mudslide Tart

Last March, as she was picking up donuts for an early-morning St. Patrick’s Day party, Hudson Valley, New York, court stenographer Kelly Fisher thought to herself, “why can’t these contain booze?”

It’s a reasonable question that we’ve asked ourselves countless times on different occasions. But this wasn’t just an idle passing notion; the idea kept nagging at her. Fisher’s epiphany finally led her to start working on some spirited baked goods in her free moments. With the help of her aunt, a trained pastry chef, she mastered several recipes and decided to launch The Drunkin Donut this past September.

The online bake shop sells a range of treats that call for all kinds of alcohol. We got Fisher to share the recipe for her decadent and delicious Mudslide Tartlet, which is filled with a cream that includes vodka, Kahlua and Irish cream. While it stays fairly  close to the traditional formula for the guilty-pleasure drink it’s inspired by, we actually like her version better.

It’s also the perfect Valentine’s Day dessert and beats a heart-shaped box of chocolate any day! Your sweetheart will no doubt swoon after a few bites.

Mudslide Tartlets

Contributed by Kelly Fisher, The Drunkin Donut
INGREDIENTS:
Tartlets:

  • 1.5 cups Flour
  • .25 cup Sugar
  • 1 tsp Cocoa powder
  • .5 tsp Ground cinnamon
  • .5 cup (1 stick) Unsalted butter, cut into small chunks
  • 2 Eggs
  • .25 tsp Vanilla extract

Filling:

  • 1 cup Sugar
  • .5 cup (1 stick) Butter, softened
  • 1 oz Vodka
  • 1 oz Kahlua
  • 1 oz Irish cream liqueur
  • 1 oz Cream
  • Garnish: Mini chocolate chips

PREPARATION:
To make the tarlet dough, Preheat the oven to 425° F. In a bowl, stir together the flour, sugar, cocoa powder and cinnamon. Add the butter and cut in with your fingers or a pastry cutter until the butter is well-incorporated and the mixture is the texture of wet sand. Add the eggs and vanilla, and mix until just combined and the mixture forms a ball. Roll out on a floured surface and cut into circles to fit a mini-tartlet pan. Bake for 18 minutes, remove from the oven and let cool completely.

To make the filling, stir together all the ingredients until fully combined. Refrigerate until needed. Add the filling to a pastry bag (or a zip-top plastic bag with the corner cut off) and pipe into the tartlet shells. Sprinkle with mini chocolate chips.

Brands: Kahlua

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