Tec Vocs Creamy Butter Tarts Recipes

Steps:

• 1. METHOD: TART DOUGH Preheat oven to 400F (205C)
• 2. Mix all dry ingredients.
• 3. Add shortening OR butter. Mix until crumbly.
• 4. Make a well in the crumb mixture, add water and egg and mix until doughy.
• 5. DO NOT OVERMIX Roll out dough and cut into 4 inch rounds. Place rounds in a prepared standard muffin pan
• 6. METHOD: BUTTER TART FILLING
• 7. Cream sugar and shortening OR butter
• 8. Blend in flour and salt
• 9. Add eggs, vanilla and currants all at once until blended together
• 10. DO NOT OVER MIX
• 11. Fill unbaked tart shells 3/4 full in a standard muffin pan and place on a cookie sheet for easier clean up
• 12. Bake for 15 minutes
• 13. For nice gooey (runny) tarts: Watch the tarts so that the filling is puffed but still jiggly in the middle when you remove them from the oven. (it will thicken as it cools) (This Information for gooeyer butter tarts comes from the Wpg.Free Press Recipe Swap's Alison Gillmor)
• 14. Enjoy!!!! You'll not be sorry these are really delicous

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.