2015 Recipe Contest Submissions

French Creme Tarts



French Crème Tarts

2 cup butter, softened
3 cups all-purpose flour
1 cup confectioners’ sugar
2 Tablespoon cornstarch
In a small bowl beat the butter, flour, confectioners’ sugar and cornstarch until smooth. Roll into 1 inch balls. Place in greased miniature tart pans or muffin cups; press onto the bottom and up the sides. Prick with a fork.
Bake at 325 degrees for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.

10 Tablespoons flour
2 cup milk
Mix well.
Then cool until REAL THICKENED on low heat, stirring constantly.
4 teaspoons vanilla
Set aside in refrigerator or freezer to chill (but don’t freeze.)
Meanwhile, beat:
2 stick butter
1 cup crisco
Slowly add:
2 cup white sugar
Beat on high 4 more minutes. Set in refrigerator to cool.
Pipe or spoon 1 Tablespoon filling into each crust

Julie A Doerr

The light creme filling and buttery melt in your mouth crust make French Creme Tarts a family favorite. You can dust them with powdered sugar, sprinkles, edible glitter, red and green sugar or silver pearls, make them look fancy and festive. I get requests for them all of the time.