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Saturday, May 13, 2017

Butter Tarts with Chocolate Crust







Course Desserts and Sweets 
Prep. Time 30 mins 
Cooking Time 18 - 20 mins 
Yields 14 tarts

Crust:
2 cups (500 ml) Five Roses All Purpose Flour
1 cup (250 ml) Fry's Cocoa
2 tbsp (30 ml) brown sugar
1/2 tsp (2 ml) salt
1 cup (250 ml) butter, softened
2 tbsp (30 ml) Break-Free Liquid Eggs*, beaten
Filling: 
1/3 cup (80 ml) butter, softened
1/2 cup (125 ml) brown sugar
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) Break-Free Liquid Eggs*, well shaken
1/2 cup (125 ml) corn syrup
1/2 cup (125 ml) California Walnuts, finely chopped

Instructions
Crust:
Preheat oven to 375 °F (190 °C).
Combine flour with cocoa, sugar and salt in a food processor. Blend in butter until mixture resembles coarse crumbs. Mix in eggs and blend to form a ball. Wrap tightly in plastic. Rest.
Roll dough out into a thin sheet. Cut into rounds and fill well buttered flexible muffin cups or a muffin tin lined with foil tart cups.
Filling: 
Cream butter with sugar and vanilla. Beat in eggs and corn syrup. Spoon nuts into prepared tart shells. Divide filling among shells, not more than 2/3 full.
Bake for 18 to 20 minutes or until filling is golden and bubbly.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

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