PRIZE MINI BUTTER TARTS RECIPE | ALLRECIPES
I have been making these butter tarts for years and my family just loves them. The recipe is adapted from an old recipe from my grandmother.
Provided by J0HNNYBRAV0
Categories Desserts Pies Tarts Butter Tart Recipes
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 48 2-inch tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
- Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.
Nutrition Facts : Calories 121 calories, CarbohydrateContent 15.4 g, CholesterolContent 15.9 mg, FatContent 6.3 g, ProteinContent 1 g, SaturatedFatContent 2.7 g, SodiumContent 68.2 mg, SugarContent 8.4 g
MINI TART BUFFET RECIPE - PILLSBURY.COM
Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
- Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
- Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
- Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
- Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.
Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Tart Shell (without toppings), SodiumContent 230 mg, SugarContent 10 g, TransFatContent 0 g
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