Recipe of the Day

[patgund]

Chocolate Butter Tarts

Yield: 12 Tarts
3 Sq. bittersweet chocolate
12 Unbaked med. tart shells
3/4 cup Lightly packed brown sugar
1/4 cup Corn syrup
1 Egg
2 tablespoon Butter; softened
1 teaspoon Vanilla
1 teaspoon Vinegar
pinch Salt
1 Sq. bittersweet chocolate, melted

Chop each of three squares of chocolate into 16 pieces. Place 4 chunks into bottom of each tart shell.
Whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt.
Spoon into tart shells, filling three-quarters full.
Bake at 450 degrees for 12-14 minutes, or until filling is puffed and bubbly and pastry is light golden.
Let cool on racks. Drizzle with melted chocolate.

Rum and Butter Tarts

Ingredients:
1 1/2 cup raisins
1/4 cup butter
2 eggs
2 cups brown sugar
2 teaspoons rum flavoring
1/2 cup walnuts, chopped (optional)
Pie pastry for 2 dozen or more tarts

Directions:

Soak raisins in enough boiling water to cover until they are plump. Drain. Beat butter until soft. Add eggs and brown sugar and beat until foamy. Add rum flavoring, chopped nuts and reserved raisins. Roll pasty, thinly, and cut out to line tart tins. Half fill pastry tarts with filling.

Bake at 375 F for 15 to 20 minutes or until golden brown on top and filling is bubbly. Cool until crisp enough to remove from pans to wire racks.

serves/makes 2 dozen