These butter tarts are so sweet that a little goes a long way. Use shallow baking tins (about 1/3 the depth of regular cupcake tins). Line the tins with pastry (either store bought, or using the recipe below - my mother struggled for years making pastry from scratch, before it was available in the freezer section of the store!) Use a round cookie cutter to cut circles slightly larger than the size of the art pan.
Mix corn syrup with brown sugar in sauce pan. Cook gently over direct heat for 5 min. Cool slightly. Pour over slightly beaten eggs, beating continuously. Add remaining ingredients. Fill unbaked tart shells 2/3rds full. Bake near bottom of oven at 400 degrees for 7 minutes. Reduce heat to 325 degrees and bake for another 8 minutes, or until set.
Pastry (if you're brave enough to make from scratch):
Combine all ingredients - cut in butter & Crisco with a pastry knife - until it can be formed into a single ball with your hands. Don't overwork the dough! Chill for several hours. Roll the dough out onto a floured surface so it doesn't stick (remember to flour the rolling pin). Roll to about 1/8" thick and cut circles with a cookie cutter - a 10-14 oz soup can will work in a pinch! Combine the scraps and roll out again, until you have 24 pastry circles.
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 54 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 29.2mg||9 %|
|Sodium 33.9mg||1 %|
|Potassium 66.3mg||2 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 27.1g|
|Protein 2.1g||3 %|
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Calories per serving: 169
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