Total Time
40mins
Prep 20 mins
Cook 20 mins

These tarts consist of a flaky pastry shell that is filled with a sweet mixture of butter, brown sugar and eggs. Not to be eaten daintily with a fork but picked up and eaten in a few delicious bites

Ingredients Nutrition

Directions

  1. Pastry.
  2. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
  3. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
  4. After the dough has chilled, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
  5. Tart Filling:.
  6. In a medium sized saucepan lightly whisk the eggs. Whisk in the butter, sugar, and cream. Place on medium heat and, stirring constantly, bring this mixture just to a boil.
  7. Immediately remove from heat and stir in the vanilla extract. Place about a teaspoon chopped nuts into the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

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