Butterscotch Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Tart Shells1/2 cup splenda 1/2 cup butter or mararine, softened1 egg1 1/2 cups flour1/4 tsp baking soda1/4 tsp salt2 cups butterscotch sugar-free pudding2 cups cool whip topping
Heat oven to 350 degrees. Grease bottoms only of 32 mini muffin cups with shortening or cooking spray. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.
Shape dough into 1 1/2 inch balls. Press each ball in bottom and up side of muffin cup.
Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute, remove from muffin cups to cooling racks. Cool completely, about 15 minutes.
Make butterscotch pudding according to directions.
Spoon 1 T pudding into center of each tart shell. Spoon 1 T cool whip topping on top.
Makes 32 Tarts
Number of Servings: 32
Recipe submitted by SparkPeople user SHERRIESTEELE.
Shape dough into 1 1/2 inch balls. Press each ball in bottom and up side of muffin cup.
Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute, remove from muffin cups to cooling racks. Cool completely, about 15 minutes.
Make butterscotch pudding according to directions.
Spoon 1 T pudding into center of each tart shell. Spoon 1 T cool whip topping on top.
Makes 32 Tarts
Number of Servings: 32
Recipe submitted by SparkPeople user SHERRIESTEELE.
Nutritional Info Amount Per Serving
- Calories: 86.5
- Total Fat: 3.8 g
- Cholesterol: 6.6 mg
- Sodium: 103.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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