VANILLA-BOURBON MILKSHAKE WITH PECAN TARTLET

**VANILLA-BOURBON MILKSHAKE WITH PECAN TARTLET**

*An Elegant Southern-Inspired Duo: Creamy Vanilla-Bourbon Bliss Paired with a Buttery Pecan Tart*

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### Introduction

Looking for a dessert pairing that’s both indulgent and refined? This **Vanilla-Bourbon Milkshake with Pecan Tartlet** is a sophisticated take on classic American flavors. The smooth, chilled milkshake is spiked with a touch of bourbon, bringing warmth and complexity to the creamy vanilla base. Meanwhile, the individual pecan tartlets offer a satisfying crunch with gooey, caramelized filling housed in a flaky, buttery crust.

Together, this combination brings the essence of Southern charm and elegance to your dessert table. The milkshake is indulgent and cold with a gentle boozy note, while the tartlet balances it with rich, nutty depth and buttery sweetness. Perfect for entertaining or treating yourself, this recipe makes dessert feel like an experience.

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## PART I: VANILLA-BOURBON MILKSHAKE

### Ingredients (Serves 2)

* 2 cups premium vanilla ice cream

* ½ cup whole milk (adjust for desired thickness)

* 2 tablespoons good-quality bourbon (or more to taste)

* 1 teaspoon pure vanilla extract

* Whipped cream (optional, for topping)

* Freshly grated nutmeg or cinnamon (optional, for garnish)

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### Instructions

1. **Blend the Base**

In a blender, combine the vanilla ice cream, whole milk, bourbon, and vanilla extract. Start with ½ cup milk and blend until smooth. For a thinner shake, add a bit more milk.

2. **Taste and Adjust**

Taste your milkshake. If you want a stronger bourbon flavor, add another tablespoon and pulse again. Be cautious — the goal is to enhance, not overpower, the vanilla flavor.

3. **Serve**

Pour the milkshake into two chilled glasses. Top with a generous dollop of whipped cream and a sprinkle of freshly grated nutmeg or cinnamon if desired. Serve immediately with a thick straw or dessert spoon.

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## PART II: MINI PECAN TARTLETS

### Ingredients (Makes 6 Tartlets)

#### For the Tart Shells:

* 1¼ cups all-purpose flour

* ¼ teaspoon salt

* 1 tablespoon sugar

* ½ cup (1 stick) unsalted butter, cold and cubed

* 2–3 tablespoons ice water

#### For the Pecan Filling:

* ⅓ cup light corn syrup

* ⅓ cup packed light brown sugar

* 2 tablespoons unsalted butter, melted

* 1 teaspoon vanilla extract

* 1 tablespoon bourbon (optional but recommended)

* 1 large egg

* ⅔ cup chopped pecans

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### Instructions

#### Step 1: Prepare the Tart Shells

1. **Mix the Dough**

In a bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Drizzle in ice water, 1 tablespoon at a time, mixing gently until the dough comes together.

2. **Chill and Roll**

Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the dough and cut into 6 circles large enough to fit into a muffin or mini tart pan.

3. **Fit into Pans**

Press the dough circles gently into greased muffin or tartlet tins, trimming excess dough. Chill the shells again for 15 minutes while you make the filling.

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#### Step 2: Make the Filling

1. **Mix the Filling**

In a mixing bowl, whisk together corn syrup, brown sugar, melted butter, egg, vanilla, and bourbon until smooth. Stir in the chopped pecans.

2. **Fill and Bake**

Preheat oven to 350°F (175°C). Spoon the pecan filling into the prepared tart shells, filling each about ¾ full. Bake for 20–25 minutes or until the filling is set and the crust is golden.

3. **Cool**

Let the tartlets cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

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### Serving Suggestion

Serve one tartlet alongside a tall glass of the vanilla-bourbon milkshake. The cold, creamy drink balances the warm, nutty richness of the tart. For a refined presentation, place the tartlet on a small plate with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with a few extra pecans.

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### Storage

* **Milkshake:** Best served immediately. However, you can pre-blend and keep it chilled for an hour in the fridge before serving (re-blend quickly to re-fluff).

* **Pecan Tartlets:** Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the oven for that freshly baked texture.

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### Final Thoughts

This pairing of **Vanilla-Bourbon Milkshake with Pecan Tartlet** is a celebration of contrasts—cold vs. warm, creamy vs. crunchy, smooth vanilla vs. toasted pecan. It’s simple enough to enjoy on a weeknight and elegant enough to serve at a dinner party. And that subtle hit of bourbon? The secret weapon that brings it all together.

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