This recipe is in metric. Many commercial recipes have the ingredients
measured by weight, a scale is a good investment when making large recipes.
Basic Metric Conversions
Metric Instant Conversions here or here
The first column serves 50, the larger amount serves 250.
||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.|
|2. Mix ingredients until smooth|
|Eggs, whole, frozen, thawed
|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!)