Amish Transparent Pudding Miniatures

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 (9 inch) pie pastry
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground mace

Recipe

• 1 on a lightly floured surface, roll out pie pastry 1/" thick.
• 2 using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.set aside. you may need to bake them in batches.
• 3 preheat the oven to 375*.
• 4 in the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. add the eggs, one at a time, beating well until each egg is incorporated. add the vanilla and mace and mix well.
• 5 place the pan over hot but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10-15 minutes.do not overcook.
• 6 fill each tart 2/3rds full.(no more than 1/2 tbls) and bake directly on the oven racks for 15-20 minutes -- or until golden. cool slightly in the pans, then remove to wire racks to cool completely.
• 7 store in covered containers, the layers seperated by paper towels.
• 8 these can be frozen.