Butter Tarts with Chocolate Crust

Crust:

• 2 cups (500 mL) Five Roses All Purpose Flour
• 1 cup (250 mL) Fry's Cocoa
• 2 tbsp (30 mL) brown sugar
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) butter, softened
• 2 tbsp (30 mL) Break-Free Liquid Eggs*, beaten

Filling

• 1/3 cup (75 mL) butter, softened
• 1/2 cup (125 mL) brown sugar
• 1 tsp (5 mL) vanilla extract
• 1/4 cup (50 mL) Break-Free Liquid Eggs*, well shaken
• 1/2 cup (125 mL) corn syrup
• 1/2 cup (125 mL) California Walnuts, finely chopped

Crust:

1. Preheat oven to 375 °F (190 °C). Combine flour with cocoa, sugar and salt in a food processor. Blend in butter until mixture resembles coarse crumbs. Mix in eggs and blend to form a ball. Wrap tightly in plastic. Rest.
2. Roll dough out into a thin sheet. Cut into rounds and fill well buttered flexible muffin cups or a muffin tin lined with foil tart cups.

Filling

1. Cream butter with sugar and vanilla. Beat in eggs and corn syrup. Spoon nuts into prepared tart shells. Divide filling among shells, not more than 2/3 full.
2. Bake for 18 to 20 minutes or until filling is golden and bubbly.