Maverick2272
Stewed Monkey
1/2 15oz package refrigerated pie crusts
1 large egg, lightly beaten
1/2 cup Splenda No Calorie Sweetener, granulated
3tbsp light corn syrup
1 cup chopped fresh cranberries
1/4 cup chopped walnuts, toasted
Preheat oven to 375F
Unroll pastry and roll to 1/8" thickness on a lightly floured surface. Using a 2 1/4" cookie cutter, cut into 24 circles, remixing dough, if necessary. Place circles in ungreased miniature tart or miniature muffin tins. Place in freezer 10 minutes.
Combine egg and Splenda granulated sweetener, whisking until mixture is frothy. Whisk in corn syrup. Stir in cranberries and walnuts. Spoon mixture into pastry shells.
Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from pans; cool on a wire rack.
1 large egg, lightly beaten
1/2 cup Splenda No Calorie Sweetener, granulated
3tbsp light corn syrup
1 cup chopped fresh cranberries
1/4 cup chopped walnuts, toasted
Preheat oven to 375F
Unroll pastry and roll to 1/8" thickness on a lightly floured surface. Using a 2 1/4" cookie cutter, cut into 24 circles, remixing dough, if necessary. Place circles in ungreased miniature tart or miniature muffin tins. Place in freezer 10 minutes.
Combine egg and Splenda granulated sweetener, whisking until mixture is frothy. Whisk in corn syrup. Stir in cranberries and walnuts. Spoon mixture into pastry shells.
Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from pans; cool on a wire rack.