This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment
when making large recipes.
The first column serves 50, the larger amount serves 250.
| 1.3 kg |
Basic Sweet Pastry (or plain pastry) | 6.5 kg | 1. Line each 4 cm tart tin, 25 g. per tin. Set aside for use in step 5. |
| 1.2 kg 170 g 80 g 60 g 1 ml |
Sugar, brown Shortening Butter Syrup, corn Salt |
6.0 kg 850 g 400 g 300 g 5 ml |
2. Mix ingredients until smooth |
| 350 g 5 ml |
Eggs, whole, frozen, thawed Flavoring, vanilla |
1.8 kg 25 ml |
3. Add eggs and vanilla slowly; mix until smooth. |
| 500 g | Raisins, sultana | 2.5 kg | 4. Add raisins; mix well 5. Using a #24 scoop, place 45 g. mixture in each tart shell. 6. Bake at 180 deg. C. for 35 min. or until bubbly and cooked. 7. Cool completely. |
Portion: 60 g. (1 tart) Fiber 0.00 g;
(must be some from the raisins)
Protein 2.43 g.;
Fat 12.10 g; Carbohydrate 46.59 g.; % of calories from fat 37;
Calories 298 ( no wonder they are so good!)