Thursday, December 23, 2010

Butter tarts in a pinch.

So you're invited to dinner at a friends house unexpectedly and happen to have, by some crazy miracle, a package of phyllo in your fridge already of course you whip up some butter tarts...cos you can!!

I normally go whole hog and make shortcrust pastry and spend hours making these puppies but today time is of the essence and I have none, these little guys were super quick to throw together and super delicious.
The filling for this recipe was given to me by the German queen of butter tarts, gramma Love. I'm not too sure that she would want me to share the recipe, so consider this a Christmas gift from me to you!!!!

So first make your filling while your phyllo is on the counter reaching room temperature. Preheat oven to 350C.
In a heavy saucepan melt 1/2 cup of butter with 2 cups of brown sugar over medium heat.
Add 1 teaspoon of vanilla and 2 tablespoons of white vinegar.
Remove from heat.
On the side in a small bowl take 2 eggs and give them a quick whisk with a fork.
Add eggs to the tart filling and quickly stir through so you don't end up with scrambled eggs.
I like to keep the filling on the stove at a low temperature to keep it warm.

I used two sheets of phyllo, brushing with melted butter between each layer.
Using a pizza cutter, roughly cut into 16 squares, depending on your muffin tins, you may want them smaller or larger.
I ended up cutting them smaller than in the pic below and layering them for better coverage.

Pop your phyllo into muffin pans and add enough filling to come just below the edge of the pastry. The filling will bubble up a little so be careful not to over fill them.
I used mini muffin pans so theses suckers cooked in around 9 - 10 minutes. Keep a close eye on them as the phyllo will burn quickly.

This recipe makes about 50 little mini muffin sized tarts, take into account the ten or so that you will eat when they come out of the oven.
Enjoy, hope you all have a great Christmas.

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