a tart shell with a see through custard

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Name: Transparent Tarts
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: American-South
Ingredients: 3/4 stick butter melted; 1 1/3 cups Granulated sugar; 1/3 cup Evaporated milk (best with whipping cream); 1 tablespoon apple cider vinegar; 1 teaspoon Vanilla; 3 eggs beaten; 1 tablespoon Flour (best with white corn meal); 10 or 11 tart shells, or 1 pie shell (The box has 8 tarts per box and I usually make several batches at a time).

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INGREDIENTS

3/4 stick butter ; melted
1 1/3 cups Granulated sugar
1/3 cup Evaporated milk (best with whipping cream)
1 tablespoon apple cider vinegar
1 teaspoon Vanilla
3 eggs ; beaten
1 tablespoon Flour (best with white corn meal)
10 or 11 tart shells, or 1 pie shell (The box has 8 tarts ; per box and I usually make several batches at a time).

INSTRUCTIONS

Mix sugar and flour. Add butter to sugar and mix with spoon until creamy. In separate bowl, beat eggs with milk, vinegar and vanilla. Beat egg and sugar mixture until creamy.

If making several batches of tarts, transfer butter into a picture to speed up the pouring process. Pour batter up to top edges of tart shell. Be sure to stir occasionally to prevent settling in bottom of picture.

Bake at 300 degrees for 40 minutes. The color will lightly browned and not to runny. I stick a knife to check for some wetness.

These can be made a day ahead and they also freeze great. I'm now expected to bring them for the holidays and my annual derby party that I go to. For serving, remove from the tart tin and add a strawberry that has been sliced and fanned out.

NOTES

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Transparent Tarts

3/4 stick butter melted
1 1/3 cups Granulated sugar
1/3 cup Evaporated milk (best with whipping cream)
1 tablespoon apple cider vinegar
1 teaspoon Vanilla
3 eggs beaten
1 tablespoon Flour (best with white corn meal)
10 or 11 tart shells, or 1 pie shell (The box has 8 tarts per box and I usually make several batches at a time).

Mix sugar and flour.  Add butter to sugar and mix with spoon until creamy.  In separate bowl, beat eggs with milk, vinegar and vanilla.  Beat egg and sugar mixture until creamy.

If making several batches of tarts, transfer butter into a picture to speed up the pouring process.  Pour batter up to top edges of tart shell.  Be sure to stir occasionally to prevent settling in bottom of picture.

Bake at 300 degrees for 40 minutes.  The color will lightly browned and not to runny.  I stick a knife to check for some wetness.

These can be made a day ahead and they also freeze great.  I'm now expected to bring them for the holidays and my annual derby party that I go to.  For serving, remove from the tart tin and add a strawberry that has been sliced and fanned out.

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Nutrition

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Serving Size: 1 Serving (701g)
Recipe Makes: 1 Servings

Calories: 1214
Calories from Fat: 1056 (87%)

Amt Per Serving		% DV

	Total Fat 117.4g	156 %
	Saturated Fat 72g	360 %
	Monounsaturated Fat 30.4g
	Polyunsanturated Fat 4.6g
Cholesterol 316.5mg		97 %
Sodium 1059.2mg		37 %
Potassium 916.7mg		24 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 24.9g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1214

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