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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell. | 2. Let butter cool to room temp, then add the remaining ingredients. Stir until smooth. | 3. Spoon into unbaked tart shells, filling about 2/3 full. | 4. Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over. | 5. Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	melted	1368.0	62.856	42.744	115.2
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
egg	4		beaten	286.0	1.44	25.12	19.02
brown sugar	4	cups		3344.0	863.192	1.056	0.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
currant	1/4	cup		17.64	4.3064	0.392	0.1148

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.