Frank's Recipes! Butter Tarts for 50 or 250

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Butter Tarts for 50 or 250

This recipe is in metric. Many commercial recipes have the ingredients
measured by weight, a scale is a good investment when making large recipes.

The first column serves 50, the larger amount serves 250.

1.3 kg	Basic Sweet Pastry (or plain pastry)	6.5 kg	1. Line each 4 cm tart tin, 25 g. per tin. Set aside for use in step 5.
1.2 kg 170 g 80 g 60 g 1 ml	Sugar, brown Shortening Butter Syrup, corn Salt	6.0 kg 850 g 400 g 300 g 5 ml	2. Mix ingredients until smooth
350 g 5 ml	Eggs, whole, frozen, thawed Flavoring, vanilla	1.8 kg 25 ml	3. Add eggs and vanilla slowly; mix until smooth.
500 g	Raisins, sultana	2.5 kg	4. Add raisins; mix well 5. Using a #24 scoop, place 45 g. mixture in each tart shell. 6. Bake at 180 deg. C. for 35 min. or until bubbly and cooked. 7. Cool completely.

Portion: 60 g. (1 tart) Fiber 0.00 g; (must be some from the raisins) Protein 2.43 g.;
Fat 12.10 g; Carbohydrate 46.59 g.; % of calories from fat 37;
Calories 298 ( no wonder they are so good!)

STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.