This version of 'butter tarts' came about years ago when I realized that I simply did not have all the ingredients that were called for in my mother's recipe. So with a bit of this and that...it ended up being a spectacular little mini tart that is now a favorite in our home. Of course, you could do this as a full size tart too. Somehow the combination of currants (and not raisins) with the crunch of the nuts seems just right in this little two bite tart. I use frozen mini tart shells but feel free to use your homemade shells. This makes about 25 tarts depending on how full you fill them. I prefer to fill them less...that way they make less sticky finger food when serving at parties.INGREDIENTS
1 cup white sugar (I haven't tried this using Splenda yet)1 cup currants
2 eggs
1 tsp vanilla
1/3 cup butter
4 tbsp cream or half and half
1/2 cup broken pecans
Beat eggs. Combine with remaining ingredients except the nuts. Boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells. Bake at 375 for fifteen minutes.
These tarts look so delicious Trish and I like that they are 'two bite' size. I make these at Christmas using pecans and raisins but currants would be wonderful too.
ReplyDeleteNow I am hungry..
So I think I should have a baking frenzy day when I get home in Seattle for Thanksgiving weekend and try a slew of these recipes. This looks good and the photos are fabulous...
ReplyDeleteI always make these little tarts this way too, my mil, painstakingly puts little rounds of pastry into tiny muffin pans. .
ReplyDeletescrumptious. .little bites.
Yummy! Nice and easy and so tasty!
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