Graham Crust Butter Tarts Recipes

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GRAHAM CRUST BUTTER TARTS



Graham Crust Butter Tarts image

I made up this recipe for butter tarts with a graham crust. I hope you all enjoy it as much as my family does!

Provided by Mrs Durocher

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 50m

Yield 12

Number Of Ingredients 10

2 ½ cups graham cracker crumbs
¼ cup white sugar
11 tablespoons unsalted butter, melted
1 cup light brown sugar
⅓ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup half-and-half
½ cup raisins, or as needed
½ cup chopped pecans, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  • Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
  • Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
  • Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
  • Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
  • Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 41.3 g, Cholesterol 74.4 mg, Fat 22.1 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 11.1 g, Sodium 127.6 mg, Sugar 31.3 g

GRAMMA'S BUTTER TARTS



Gramma's Butter Tarts image

This is my Grandma's recipe for butter tarts in homemade pastry.

Provided by GoGoGoMom

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h50m

Yield 24

Number Of Ingredients 11

4 cups all-purpose flour
1 teaspoon salt
1 pound lard (such as Tenderflake®)
1 egg, lightly beaten
11 tablespoons ice cold water
1 tablespoon white vinegar
1 cup brown sugar
¼ cup melted butter
2 eggs
1 cup raisins, rinsed and patted dry
1 teaspoon vanilla extract

Steps:

  • Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
  • Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
  • Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
  • Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.7 g, Cholesterol 46.3 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.9 g, Sodium 123.1 mg, Sugar 12.6 g

GRAHAM CRACKER TART CRUST



Graham Cracker Tart Crust image

Make and share this Graham Cracker Tart Crust recipe from Food.com.

Provided by Saguaro

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 3

1 1/4 cups finely ground graham crackers (ground in a food processor, about 9 whole)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Steps:

  • Position a rack in the center of the oven and heat the oven to 350°F
  • Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
  • In a medium bowl, mix the crumbs and sugar with a fork until well blended.
  • Drizzle the melted butter over the crumbs and mix until evenly moistened.
  • Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
  • Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
  • Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
  • Bake the crust until it smells nutty and fragrant, about 10 minutes.
  • Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
  • stored at room temperature, wrapped well in plastic.

Nutrition Facts : Calories 79.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 53.5, Carbohydrate 8.8, Fiber 0.2, Sugar 4.8, Protein 0.6

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