Cajun Sweet Dough Tarts2002-11-28
- Yield : 1
- Servings : 75 to 96 Depending on Size
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
- Add to Recipe Box
This is a perfect dough for tarts. This dough doesn’t have to be refrigerated for handling and can be prepared right away. I prefer filling them with figs, blackberries, or sweet potatoes ( can fill them with whatever you like).
This recipe can be cut in half.
- 1 cup Crisco shortening
- 1 cup butter
- 8 eggs
- 7 1/2 cups sugar
- 8 tsp baking powder
- 4 tsp baking soda
- 4 tsp each vanilla
- 4 tsp nutmeg
- 4 tsp cinnamon
- 1 cup evaporated milk
- 1 cup water
- 5 - 6 lbs all purpose flour (approximate 3 1/3 cups per pound) 16 3/4 cups to 20 cups flour
Preheat oven of 350 degrees.
In a microwave safe bowl, melt the Crisco and butter.
In a stand mixer, beat the eggs and sugar until foamy. Add the melted butter/Crisco. Gradually add the baking powder, baking soda, vanilla, and nutmeg to the mixture. Add the evaporated milk and water.
Gradually add the flour and continue mixing until the dough creates a ball that will not stick to the bowl and you can hold it. The dough should be sticky to the touch.
On a floured board, roll the dough into balls (about the size of a large egg).
Fill with figs, blackberries, sweet potatoes, or another filling of your choice, fold over and crimp with a fork.
Bake 20 minutes or until light golden brown.
Adding Popular Request for one half recipe - Directions the same.
1/2 cup Crisco ~ 1/2 cup butter ~ 4 eggs ~ 3 3/4 cups sugar ~ 4 tsp baking powder ~ 2 tsp baking soda ~ 2 tsp vanilla ~ 2 tsp nutmeg ~ 2 tsp cinnamon ~ 1/2 cup evaporated milk ~ 1/2 cup water ~ 2 1/2 - 3 pounds flour (apprx 3 1/3 cup per pound) equals to 8 1/3 cups to 10 cups flour.