Bluegrass Chocolate Tarts

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 cup all-purpose flour
Pinch of salt
2 tablespoons bourbon
1 cup semisweet chocolate chips
1 cup chopped pecans
Tart Shells

Cream butter and sugar; add eggs, mixing well. Add flour, salt, and bourbon, stirring until blended. Stir in chocolate chips and pecans. Spoon mixture into Tart Shells, filling three-fourths full. Bake at 350 degrees F for 25 minutes or until lightly browned.

Makes 6 dozen.

Tart Shells:
3 cups all-purpose flour
3 ounces cream cheese, softened
1 1/2 cups butter or margarine, softened

Combine all ingredients; stir until blended. Shape dough into 72 balls; chill. Place in greased miniature (1 3/4-inch) muffin pans, shaping each ball into a shell.

To freeze: Bake as directed; let cool. Place tarts in freezer container; cover and freeze up to 2 weeks.

To serve, let thaw.