Amish Transparent Pudding Miniatures

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 36 tarts
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • On a lightly floured surface, roll out pie pastry 1/" thick.
  • Using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.Set aside. You may need to bake them in batches.
  • Preheat the oven to 375*.
  • In the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
  • Place the pan over hot but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10-15 minutes.do not overcook.
  • Fill each tart 2/3rds full.(no more than 1/2 tbls) and bake directly on the oven racks for 15-20 minutes -- or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
  • Store in covered containers, the layers seperated by paper towels.
  • These can be frozen.
Advertisement