Tart Pastry
1/3 cup chopped pecans
1 1/2 tablespoons bourbon
2/3 cup granulated sugar
1/2 cup light corn syrup
2 eggs
2 tablespoons butter or margarine, melted
1/3 cup semisweet chocolate chips
1/3 cup flaked coconut
1/2 teaspoon vanilla extract

Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and fit into miniature (1 3/4-inch) muffin pans.

Soak pecans in bourbon. Combine sugar, corn syrup, eggs, and butter; mix until blended. Stir in morsels, coconut, vanilla extract, and bourbon-pecan mixture. Spoon mixture into pastry-lined muffin pans, filling three-fourths full. Bake at 350 degrees F for 15 to 20 minutes or until golden. Makes 3 dozen.

Tart Pastry
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/4 cup shortening
4 to 6 tablespoons milk

Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over surface of mixture; stir with a fork just until dry ingredients are moistened. Shape dough into a ball; chill.