Mini Butter Tarts

Pastry

Pate Brisée:

1 1/4 cups all-purpose flour

1/2 tsp salt

1 Tb sugar

1/2 cup unsalted butter, chilled, and cut into 1 inch pieces

1/8 to 1/4 cup ice water

Place the flour, salt, sugar into a bowl and mix together. Add the butter and rub together with your fingers or a pastry cutter until the butter is in small pieces. If you have a food processor you can use that! Then slowly incorporate the water until it forms a ball. Roll it out onto the counter using a small amount of flour to prevent it from sticking. Roll it to about 1/8 of an inch and then using a cutter cut circles and gently push them into the pan. Set in the fridge to chill while you make the filling.

Filling:

1 cup butter

1 1/2 cup golden brown sugar

3 eggs

1 cup corn syrup

1 ½ tsp vanilla

½ tsp salt

3 oz semi sweet chocolate

*Optional 1 cup pecans or raisins

Melt the butter.

Then in a bowl, combine the brown sugar, butter, eggs, corn syrup, vanilla and salt.

Place the pecans or raisins into the tart shells or leave them plane and pour the filling into the tart shells, on there own or over the top of the nuts.

Pre heat the oven to 350

Place them into the oven to bake for about 15 – 18 minutes until they bubble up and the pastry is golden.

While they are cooking, melt the chocolate over a double boiler. Once the chocolate is completely melted, drizzle it over top of the tartlets.