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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

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
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

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.
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.
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web

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