o 30 minutes.
Chocolate Butter Cream Filling:
Blend the pudding
r 2 knives, cut in butter and shortening until mixture rexembles
hen pressed between fingers. (The recipe says you may not need
blend the flour, sugar, salt, butter and shortening until mixture resembles
To prepare the filling, combine the brown sugar, butter, vanilla and eggs
Using pastry blender, cut in butter and lard until in fine
op of a Kraft peanut butter jar.).
In a small
poon, mix together the soft butter, brown sugar, salt and corn
bowl; stir in melted butter until crumbs are coated. Press
Beat brown sugar and butter together in a bowl with
Spoon or pipe peanut butter cream filling into center of each cookie
ooling down.
Cream the butter and beat in the cooled
pprox.15-20 minutes.
Tarts will still be bubbling but
pple Filling: In a large skillet over medium heat, melt the butter
Preheat oven to 375 degrees Fahrenheit.
Mix the brown sugar into the melted butter.
Add the vanilla, vinegar and lemon juice.
Beat the eggs lightly and add to mixture; add corn syrup.
Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
Ladle the filling into the tart shells, filling about 2/3 of each shell.
Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
Cool tarts and enjoy!
ach tart shell.
Combine butter, cream, brown sugar, egg, vanilla
astry. Chill while making filling.
Melt butter. Stir in golden syrup
mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
pre heat oven to 400\u00b0F.
roll out dough to desired thickness. I like 3/8 of an inch.
place in tart pan or greased muffin tin.
place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
spoon into tarts and bake for 20-25 minutes.
and made them as\"mini\" tarts, ther-by changing the\"yield
br>Beat brown sugar and butter together with an electric mixer