Chess Tarts
6 ounces seedless raisins
4 ounces butter or margarine
5 ounces brown sugar
3 unbeaten eggs
4 ounces broken walnuts
1 tablespoon brandy extract or ?
6 4-inch tart cases
Rinse and drain raisins.
Cream butter and sugar thoroughly.
Add eggs, one at a time, beating well after each addition.
Stir in nuts, brandy and raisins.
Spoon into cases.
Bake in hot oven (425F Mark 7) for 10 minutes.
Reduce heat to moderate (350F Mark 4) and bake for 25 minutes more.
Cool.
Serve with whipped cream.
4 ounces butter or margarine
5 ounces brown sugar
3 unbeaten eggs
4 ounces broken walnuts
1 tablespoon brandy extract or ?
6 4-inch tart cases
Rinse and drain raisins.
Cream butter and sugar thoroughly.
Add eggs, one at a time, beating well after each addition.
Stir in nuts, brandy and raisins.
Spoon into cases.
Bake in hot oven (425F Mark 7) for 10 minutes.
Reduce heat to moderate (350F Mark 4) and bake for 25 minutes more.
Cool.
Serve with whipped cream.
Comments