Chocolate Butter Tart Squares
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 112112 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 16 g16g carb |
| fibre | 00 fibre |
| chol | 33 mg33mg chol |
| sodium | 54 mg54mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 33 vit A |
| folate | 44 folate |
Less work to make than individual tarts, these squares boast a layer of dark chocolate hidden under a sweet, gooey filling.
Ingredients
- 4 eggs 4 eggs
- 2 cups packed brown sugar 2 cups packed brown sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/4 cup butter , softened1/4 cup butter, softened
- 1 tbsp vanilla 1 tbsp vanilla
- 1 tsp baking powder 1 tsp baking powder
- salt pinch salt
- 1/2 cup semisweet chocolate chips 1/2 cup semisweet chocolate chips
- Perfect Pastry
Preparation
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In large bowl, whisk together eggs, sugar, flour, butter, vanilla, baking powder and salt. Set aside.
On lightly floured surface, roll out pastry to 17- x 13-inch (43 x 33 cm) rectangle; fit into bottom and up sides of prepared pan, tucking overhang behind pastry on sides. Sprinkle chocolate over bottom; spread filling evenly over top.
Bake in bottom third of 400°F (200°C) oven until filling is set and crust is golden, 25 minutes. Let cool completely in pan on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days or freeze for up to 1 month.)
Source : Canadian Living Holiday Best: 2001
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