Butter Tarts with Chocolate Crust

Name: Butter Tarts with Chocolate Crust
Yield: 14 tarts
Ingredients: Crust; 2 cups (500 mL) Five Roses All Purpose Flour; 1 cup (250 mL) Fry's Cocoa; 2 tbsp (30 mL) brown sugar; 1/2 tsp (2 mL) salt; 1 cup (250 mL) butter softened; 2 tbsp (30 mL) Break-Free Liquid Eggs* beaten; Filling; 1/3 cup (80 mL) butter softened; 1/2 cup (125 mL) brown sugar lightly packed; 1 tsp (5 mL) vanilla extract; 1/4 cup (60 mL) Break-Free Liquid Eggs* well shaken; 1/2 cup (125 mL) corn syrup; 1/2 cup (125 mL) California Walnuts finely chopped

This is the Butter Tarts with Chocolate Crust recipe.

Prep: 30 min
Cooking: 18 min - 20 min

Yields 14 tarts

Ingredients

Crust
2 cups (500 mL) Five Roses All Purpose Flour
1 cup (250 mL) Fry's Cocoa
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) salt
1 cup (250 mL) butter softened
2 tbsp (30 mL) Break-Free Liquid Eggs* beaten
Filling
1/3 cup (80 mL) butter softened
1/2 cup (125 mL) brown sugar lightly packed
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) Break-Free Liquid Eggs* well shaken
1/2 cup (125 mL) corn syrup
1/2 cup (125 mL) California Walnuts finely chopped

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Preparation

Crust:

Preheat oven to 375 °F (190 °C).

Combine flour with cocoa, sugar and salt in a food processor. Blend in butter until mixture resembles coarse crumbs. Mix in eggs and blend to form a ball. Wrap tightly in plastic. Rest.

Roll dough out into a thin sheet. Cut into rounds and fill well buttered flexible muffin cups or a muffin tin lined with foil tart cups.

Filling:

Cream butter with sugar and vanilla. Beat in eggs and corn syrup. Spoon nuts into prepared tart shells. Divide filling among shells, not more than 2/3 full.

Bake for 18 to 20 minutes or until filling is golden and bubbly.