Tuesday, June 19, 2012

Funny Cake Tarts

24 unbaked tart shells
Butterscotch Sauce:
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon vanilla
Cake Batter:
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts

1. Preheat oven to 350°F. Line 2 baking sheets with tin foil and place 12 tart shells on each baking sheet.
2. In a saucepan over medium-low heat, place brown sugar, butter, and corn syrup. Stir until butter and sugar has melted and mixture starts to bubble. Remove from heat and still in vanilla. Set aside.
3. In a bowl mix together flour, baking powder, and salt. In a large bowl cream together butter and sugar until fluffy then add egg and mix well along with vanilla. Add flour to butter mixture, alternating with milk, starting and finishing with flour.
4. Divide batter among tart shells, placing about 1 tablespoon of batter in each. Sprinkle a few chopped walnuts over cake batter then spoon about 1 tablespoon of butterscotch sauce over walnuts.
5. Bake tarts 20-25 minutes until puffed up, golden brown in colour, and toothpick comes out clean. Let tarts cool completely to room temperature before serving as butterscotch sauce with be very hot. Serve & enjoy! 

Makes 2 dozen. Perfect alone or served with ice cream and left over butterscotch sauce!

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