Description:
This is a slighly altered version of a traditional butter tart. The original recipe called for corn syrup, but agave is a healthier choice.
While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water."
The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks. Now, due to increasing awareness of agave nectar's many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.
Ingredients:
1 cup brown sugar
¼ cup butter
2 eggs
½ tsp pure vanilla
1/3 cup agave
1 ½ cup currants or raisins
Directions:
Blend sugar and butter, mix in eggs, vanilla and agave nectar. Whip until creamy, then add raisins or currants. Fill tarts shells to 3/4’s full. Bake for 10 minutes at 375, then at 325 for an additional 10 minutes or until golden brown.
Servings: 12
Notes: This is a slighly altered version of a traditional butter tart.
Category: Desserts
Submitted By: Shannon Bliss
|
|
|