Best Graham Crust Butter Tarts Recipes

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

Ingredients

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

BUTTER TARTS

Butter Tarts image

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

Provided by Barbara

Categories Desserts Cookies International Cookie Recipes American Cookie Recipes

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

Steps:

Preheat oven to 325 degrees F (170 degrees C).
Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g