Ingredients
Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup milk (reduced fat or whole milk)
5 Tablespoons vegetable oil (I use avocado oil)
Filling:
1/4 cup softened butter
3/4 cup white sugar
1/4 cup corn syrup
2 eggs
1 teaspoon vanilla
Instructions:
Crust:
-
- Preheat oven to 425° F.
- Grease a 12-cup tart or muffin pan with butter.
- Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball.
- Shape it by hand into a smooth ball and roll thinly between 2 sheets of floured wax paper to 1/8-inch thickness,(about a 10 x 14-inch oval).
- Cut out as many 3 1/2-inch circles as you can (I get 10 or 11). Re-roll the dough for remaining circles.
- Place a circle in the bottom of each muffin/tart cup.
Filling:
- Place the filling ingredients in a small bowl and beat with an electric hand mixer until well combined, about 30 seconds.
- Spoon filling into dough cups.
- Bake for 12 minutes until golden and bubbly.
- Let cool for 5 minutes and remove tarts from pan.