Best Buttertarts - cooking recipe

Ingredients

30 inches pies worth prepared pastry dough, like Century-Old Nuns Pastry Dough
12 ounces butter, melted
3 cups dark brown sugar, packed
2 cups golden syrup
1 cup amber honey
5 eggs
2 egg yolks
3 tablespoons vanilla
1 1/2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons lemon rind
1/4 teaspoon nutmeg

Preparation

Preheat oven to 375\u00b0F and grease 2 jumbo muffin pans.
Roll out half the pastry dough at a time to 1/4\" thick and cut out 18-22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
Press the dough into the tins, saving the remaining circles for the second batch of baking.
Place in the fridge while preparing the filling.
In a large bowl, beat the melted butter and sugar for 2 minutes.
Add the remaining ingredients and mix until just combined.
Spoon into the pastry shells, filling half- to three-quarters full.
Bake for 26 minutes.
Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
Repeat with the remaining pastry and filling.