Heavenly Butter Tarts
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 265265 cal |
| pro | 3 g3g pro |
| total fat | 13 g13g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 34 g34g carb |
| fibre | 0 g0g fibre |
| chol | 50 mg50mg chol |
| sodium | 105 mg105mg sodium |
| Sugars | 13 g13g Sugars |
- Preparation time: 30 Minutes
- Cook time : 15 minutes
- Total time : PT15M
Ingredients
- 12 three inch (7.5 cm) frozen tart shells 12 three inch (7.5 cm) frozen tart shells
- 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
- 1/2 cup packed Splenda® Brand Brown Sugar Blend 1/2 cup packed Splenda® Brand brown sugar blend
- 1/2 cup corn syrup 1/2 cup corn syrup
- 2 large eggs , room temperature2 large eggs, room temperature
- 1-1/2 tsp vanilla extract 1-1/2 tsp vanilla extract
- 2 tbsp whipping cream 2 tbsp whipping cream
Preparation
Preheat oven to 400° (205° C). Line a baking sheet with parchment paper, set aside.
Remove tart shells from freezer and thaw at room temperature for 5-10 minutes; place on prepared baking sheet.
Cream butter with SPLENDA® Brown Sugar Blend and corn syrup until combined. Beat in eggs until combined. Beat in vanilla and whipping cream until combined (makes about 1-1/2 cups of filling).
Divide filling among tart shells and bake until browned and bubbly, about 15 minutes. Remove to wire rack and cool. Serve warm or at room
Additional information : If the recipe is made with brown sugar instead of SPLENDA® Brown Sugar Blend, the nutrient content is as follows:
• Per tart
• Total Calories: 285
• Calories from fat: 120
• Total Fat: 13 g
• Saturated Fat: 6 g
• Cholesterol: 50 mg
• Sodium: 105 mg
• Total Carbohydrates: 39 g
• Dietary Fiber: 0 g
• Sugars: 18 g
• Protein: 3 g
Source : SPLENDA®
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