If you’re looking for an delicious dessert to make with the kiddos, you just found it! Not only are Chocolate Chip Butter Tarts easy to make, but these bite-size treats are already in perfect kid-size portions.
Baking with my kids is one of my favorite things to do. I hope one day they will remember all the fond memories, such as cutting out cookies, decorating cupcakes with sprinkles and watching the dough hook knead yeast, water and flour into the most delicious ball of gooey gluten goodness. My oldest daughter helped me make these Chocolate Chip Butter Tarts, and while they may not look perfect, they tasted perfectly delicious. 🙂
Butter tarts are traditionally made with raisins, but if you’ve been around my blog for awhile you know that I loathe raisins with a passion, so I switched them out for chocolate chips. Who needs a trip to the candy shop when you can make sugary sweet butter tarts filled with gooey chocolate at home?!?! Enjoy! 🙂
- 1 batch homemade or store bought pie crust
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup corn syrup
- 1 egg, lightly beaten
- 1/8 tsp salt
- 1/4 cup miniature chocolate chips
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a mini muffin tin with non stick cooking spray.
- Roll out pie dough and use a regular drinking glass to cut out circles of dough.
- Press one circle of dough into each muffin cup.
- Sprinkle a few chocolate chips in each muffin cup. Set aside.
- Using a blender or food processor, combine the butter, brown sugar, corn syrup, egg and salt.
- Add a few teaspoons of filling to each muffin cup. Don't fill more than halfway or your tarts will overflow while baking and leave you with a sticky mess!
- Bake for 15 - 20 minutes or until crust is golden brown.
- Allow to cool in the pan for 5 minutes.
- Run a butter knife around the edge of each tart to loosen it and cool completely on a cooking rack.