Directions:
- Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
- Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
- Spoon into unbaked tart shells, filling about 2/3 full.
- Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
- Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.63 Kcal (920 kJ) | ||
| Calories from fat | 75.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Cholesterol | 47.62mg | 16% | |
| Sodium | 21.8mg | 1% | |
| Potassium | 64.92mg | 1% | |
| Total Carbs | 36.22g | 12% | |
| Sugars | 35.69g | 143% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 386.42 Kcal (1618 kJ) | ||
| Calories from fat | 132.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.77g | 13% | |
|---|---|---|---|
| Cholesterol | 83.77mg | 16% | |
| Sodium | 38.36mg | 1% | |
| Potassium | 114.22mg | 1% | |
| Total Carbs | 63.72g | 12% | |
| Sugars | 62.8g | 143% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.86g | 2% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.9mg | 3% | |
| Calcium | 65.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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