Butter Tarts with Chocolate Crust
This is the Butter Tarts with Chocolate Crust recipe.
- Prep: 30 min
- Cooking: 18 min - 20 min
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.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
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Nutritional information
Per serving| Energy: | 356 Calories |
| Protein: | 5 g |
| Carbohydrate: | 38 g |
| Fat: | 22 g |
| Fibre: | 2.8 g |
| Sodium: | 269 mg |
| (% DV*) | |
|---|---|
| Calcium: | 3 % / 31 mg |
