Put all ingredients in one bowl. Mix together with beater/mix master. Mixture will be a bit soupy with lumps of butter. Fill the tart shells 2/3 of the way. If you fill to the top, you will have a mess.
If you use mini pastry shells, you get 2 dozen per batch. Large pastry shells 12 per batch. I just put them on a cookie sheet to bake. Don't thaw the pastry shells if you use the frozen ones. If you use fresh pasty, cook till pastry is brown and the mixture is bubbly/brown. It sets a bit as they cool.
CALORIES: 126.2 |
FAT: 6.3g |
PROTEIN: 33g |
CARBS: 17.7g |