Filling: 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.
Tart Shells: 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.