Chai Butter Tarts Food
CHAI BUTTER TARTS
I took my favorite butter tart recipe and spiced it up a bit!
Provided by Jody
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
- Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
- Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
- Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 42.8 g, Cholesterol 25 mg, Fat 9.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 133.9 mg, Sugar 19.5 g
CHAI BUTTER TARTS
I took my favorite butter tart recipe and spiced it up a bit!
Provided by Jody
Categories Fruit Tarts
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
- Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
- Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
- Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 42.8 g, Cholesterol 25 mg, Fat 9.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 133.9 mg, Sugar 19.5 g
CHAI TRUFFLE TART
My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. -Chantal Bourbon, Montreal, Quebec
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack., Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape., Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 28g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
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