|Butter||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Eggs||4 , well beaten|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Chopped walnut meats||1 1⁄2 Cup (24 tbs)|
|Vanilla pastry||1 Teaspoon (For 12 Small Tart Shells)|
|Whipping cream||1 Pint (2 Cups)|
In the top of a large double boiler, cream butter with brown and white sugars until light and fluffy.
Stir in beaten eggs, salt, corn syrup, and the 1/2 cup of cream.
Place over boiling water and cook for 5 minutes, stirring constantly.
Add walnuts and vanilla.
Spoon into pastry-lined tart pans.
Bake in a moderately hot oven (375°) for 20 minutes.
Top with sweetened whipped cream.