This is an excellent recipe but I gave it a few tweaks. I found the quantities for 24 made enough for 36. I substituted butter for shortening (after all they are "butter" tarts!) and substituted 'golden syrup' for corn syrup which gives it an even more buttery flavour. I also added an extra egg (for the 24 amount) making it three eggs instead of two, so they wouldn't be too runny. I then baked them at 350 defrees F for approximately 20 minutes. I also increased the butter and the golden syrup slightly. I found they browned too much at 400 degrees because of the butter in them. They turned out beautifully. I have an excellent recipe handed down from my English/Scottish great grandmother, but it was hard to measure with the old weight measurements so combining this recipe with mine helped tremendously. Thank you.

Reviewed On: Dec. 13, 2006