Amish Transparent Pudding Miniatures
"This is an old fashioned open-faced tart...have only seen these in Kentucky or Pennsylvania cookbooks.."
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
36 tarts
ingredients
- 1 (9 inch) pie pastry
- 1⁄2 cup butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- salt
- 2 large eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon ground mace
directions
- On a lightly floured surface, roll out pie pastry 1/" thick.
- Using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.Set aside. You may need to bake them in batches.
- Preheat the oven to 375*.
- In the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
- Place the pan over hot but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10-15 minutes.do not overcook.
- Fill each tart 2/3rds full.(no more than 1/2 tbls) and bake directly on the oven racks for 15-20 minutes -- or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
- Store in covered containers, the layers seperated by paper towels.
- These can be frozen.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
