Step 1
In a bowl, whisk the Redpath® Dark Brown Sugar, maple syrup, melted butter, vanilla extract, apple cider vinegar, and salt until sugar dissolves.
Step 2
Whisk in eggs until thoroughly combined. Pour mixture through a sieve into a large measuring cup.
Step 3
Remove muffin tin from freezer. Place a liner in each tart shell and fill with dried beans or pie weights.
Step 4
To blind bake the tart shells, place tin into preheated oven for 15 minutes or until crusts look dry. Remove liners and pie weights. Continue baking until pastry surface is golden in colour and completely dry; 8 to 10 minutes.
Step 5
Whisk filling and divide evenly into the shells, filling them as much as possible.
Step 6
Return tin to oven. Bake for 10 to 15 minutes, or until filling has puffed up but has a slight jiggle in the centre. Remove from oven and cool completely on a wire cooling rack.
