Jessica Haskell is a Louisville native, whose passion for dessert started at an early age, with her Easy-Bake Oven. In 2006, Jessica became the proud owner of Sweet Surrender. Jessica was a former employee who had been a server, café manager, wholesale account representative, and filled just about every other position needed during the many years that she worked for the prior owner. Owning a bakery was something of a tradition in Jessica’s family. She was inspired by her grandfather, who had a bakery in Pittsburgh, Pennsylvania.
Stacey Borah was born in a tiny Illinois town and is now proud to call Louisville her home. Stacey was bit by the baking bug at an early age, and some of her earliest memories include baking at her grandmother’s home and waking up her dad to fresh apple turnovers (made from apples picked from dad’s trees, of course). She attended Sullivan University and soon after landed a pastry job with the Hyatt Regency Louisville, where she worked for 6 years and became the lead pastry chef. Stacey is currently the pastry chef and kitchen manager at Sweet Surrender; and in her free time she likes to invite friends over to eat the produce that she and her husband grow in their back yard.
In January of 2011, she won the Golden Whisk Award for Best Dessert at the Desserts First competition, a fundraiser for the Girl Scouts of America.
ll of Sweet Surrender’s desserts are made from scratch using only the finest ingredients available, because we believe you can taste the technique used in the creation of our desserts. Making everything from scratch also allows for the freedom to make delicious desserts for those with alternate dietary needs.
Sweet Surrender began serving a strictly vegetarian lunch in 2007, in an effort to provide the Louisville vegetarian and vegan community with another option.
4 stick(s) unsalted butter, cut into half-inch cubes, plus more for greasing pans
5 cup(s) all-purpose flour
1 cup(s) cold water, as needed
1 cup(s) sugar
1 tablespoon(s) all-purpose flour
4 large eggs
1 cup(s) light corn syrup
1 tablespoon(s) unsalted butter, melted
2/3 cup(s) chopped pecans
2/3 cup(s) chocolate chips
1 1/2 cup(s) pecan halves
Butter ten 3 1/2-inch tartlet pans; set aside. In a medium bowl, cut 4 sticks butter into flour until mixture resembles coarse meal with bean-size bits. Drizzle in water and mix together just until dough forms—do not overwork. Roll out half the dough on a lightly floured surface to 1/8-inch thickness. With a sharp knife, cut five 6-inch circles and fit into prepared pans. Trim excess dough from rims, saving scraps; repeat with remaining half of dough. Gather and reroll scraps as needed. Place tartlet pans on 2 baking pans. Preheat oven to 325 degrees F.
In a large bowl, mix together sugar and flour. Whisk in eggs, corn syrup, and butter until combined. Mix in chopped pecans and chocolate chips. Divide mixture evenly among prepared tartlet pans. Arrange pecan halves on tops of tartlets. Bake tartlets until golden on edges and set in center, about 25 minutes. Cool on a wire rack, then chill overnight so that tartlets fully set.
Yields: 10 tartlets Total Time: 1 hr Prep Time: 30 min Oven Temp: 325