Our family loves this wonderful side dish of fried zucchini because it’s so simple to prepare. All the components are probably already in your possession.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 tarts |
Ingredients
- 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 (Optional)
- ½ cup chopped pecans, or as needed (Optional)
Instructions
- 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 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 128 mg |
| Sugars | 31 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
By following this recipe, I REALLY couldn’t make the crust ingredients stick together. I think there’s very little butter to much more crackers….What I did to solve it was to make a homemade evaporated milk and add it to the mixture. It made 11 tarts. I couldn’t really taste the filling very well(and of course i made a lot more filling than crust with this recipe), but at least the crust was very buttery and i could taste the yummy crackers on it/ It’s very good if you like salty sweets made with crackers
Holy cow, these are good. I doubled the recipe, making two batches. There really is only two, rather small, problems with them. One, they are a bit too sweet. I would leave out the sugar in the graham cracker crumbs. The second problem, the shells are a bit of a hassle. They are kinda crumbly. I accidentally baked the first batch of shells two minutes longer than what the recipe calls for. Those stayed together better than the second batch I baked. The second batch i had to put into paper muffin cups to keep them in one piece. Definitely use the raisins and nuts. They would be good without them, but are much better with them.
I really like the combination of the soft filling and crispy crust. If possible, use the optional nuts and raisins; I did, and every bite was a medley of tastes and textures. I would reduce the amount of crust by about a quarter, but other than that this recipe is a keeper. 🙂 It is superb with a piping hot cup of coffee. Also, this recipe is sweeter than a traditional butter tart, so you might want to reduce the sugars if you don’t want it too sweet. (Tip: I used a silicone muffin mould. That way, I just pushed the bottoms up to get the tarts out, with minimal breakage. There were still a few graham crumbs though. Also, silicone means no greasing/spraying needed.)
These were a delicious variation on your traditional butter tart in a pastry shell. I found that I only needed 1 1/2 cups of the graham cracker crumb mix to fill my 12 muffin tins. A hint for packing down your graham crackers is to use the bottom of your 1/4 cup measuring cup to push down the graham cracker crust firmly. 12 tablespoons is equal to 3/4 cup, which might be helpful to know when measuring out your butter. I split the recipe between the original as written, and the second half using Splenda white and Splenda brown sugar blend. Both were great, so this recipe adapts well for those looking to reduce the calories. By using Splenda I brought the calories down to 250, and the carbs down to 19 g per serving. I worried that I might not be a able to take these out of the muffin tins without breaking them, but once cooled and loosened on the edges with a sharp knife, they came right out. Next time I’d like to try adding nuts, chocolate or coconut. Thanks for the great recipe.