Maple Cashew Mini Tarts

By AmberK

Ingredients

• 1 cup salted cashews
• 2 eggs
• 1/2 cup packed dark brown sugar
• 1/2 cup pure maple syrup (do not use maple flavored pancake syrup) divided
• 1 Tbsp. butter, melted
• 1 tsp. Double strength vanilla
• 1 pkg refrigerated pie crusts (2 crusts), softened according to package directions.

Details

Servings 12
Preparation time 30mins
Cooking time 48mins

Preparation

Step 1

1. Preheat oven to 375 degrees. Coarsely chop cashews with food chopper. In classic batter bowl, combine eggs, brown sugar, 1/3 cup of maple syrup, butter and vanilla. Whisk with whisk until smooth. Stir cashews into egg mixture; set aside.

2. Unroll one pie crust onto pastry mat. Using wide end of clear food chopper collar, cut out six pastry circles. Circles will measure 3 3/4 in discard remaining dough.) Pinch edges of circles inward at 1/2 inches intervals, creating ruffed shells. Place shells into muffin pan wells; repeat with remaining pie crusts.

3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-21 mnutes or until shells golden brown. Remove pan from oven to cooling rack; cool completely. Brush tops of tarts with remaining maple syrup.