better then crack butter tarts

Did you know corn syrup is on the list of one of the worst foods to have?. Today I'm going to show you how to make the most amazing butter tarts without the guilt.

ingredients

• frozen tart shells (sold at store)

• ½ cup unsalted butter

• 1 cup dark brown sugar

• 2 large eggs

• ½ cup maple syrup

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• ½ cup lightly toasted pecan pieces (optional)

Directions

Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the tart shells from the freezer and follow thawing directions on the back of the box.

While the shells are thawing Melt the butter and brown sugar in a sauce pan over medium heat, stir until the mixture is bubbling. Remove the pot from the heat.

In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt. Slowly pour in the hot sugar mixture while whisking constantly until incorporated. (optional) Sprinkle a few pecan pieces into the bottom of each tart shell.

Ladle or pour the filling into each shell. Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The tarts can be stored in the fridge for up to 3 days.

recipe adapted from: Anna Olsen's Pecan Butter Tarts