2-bite Butter Tarts
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|White sugar||2 Tablespoon|
|Unsalted butter||1 Cup (16 tbs), chilled and cut into slices or cubes|
|Ice water||1⁄2 Cup (8 tbs)|
|Unsalted soft butter||2⁄3 Cup (10.67 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Half and half cream||1⁄2 Cup (8 tbs) (10% butterfat)|
|Bourbon/Vanilla extract||2 Teaspoon|
|Raisins/Nuts||1⁄2 Cup (8 tbs)|
Add water slowly and continue to mix until it holds together when pinched. Then wrap it in plastic & refridgerate for at least one hour.
Roll dough out from the centre (I found that by taking small bits and working with them, it was easier than using the whole wad at once) and cut into 10cm circles, using a cookie cutter or a small bowl. Place rounds into a 12-cup muffin tin and chill in the fridge.
Whisk eggs in a medium sized saucepan. Add butter, sugar and cream and whisk over low heat, and stir constantly, adding heat in increments.
Slowly bring mixture to a boil and remove from heat. Add bourbon or vanilla, and stir well.
Bring your muffin pan out from the fridge & line each with a few pieces of chopped nuts or raisins.
Then, spoon filling into the cups, garnish with nuts or raisins & bake at 375f for 15-20 minutes, or until pastry has browned nicely.
Remove from oven, allow to cool and then serve