Candied-corn mini almond tartlets

This was my first attempt of making tartlets ever in my adult life. So I got some help from a friend and online, of course. These babies really take time if you aren't so crafty. So I have to give credit to everyone out there who gave tips. I admit, I screwed up the first batch.  My crust was burnt and bland. I gave it a second try and the second batch turned out better. So since it nearing holidays, I top it with a Halloween candy corn treat. I tell ya, the butter shells really melt in your mouth. Hope you enjoy!

Tartlet crust:

6 tbsp butter (room temp)

• 1/4 cup sugar
• 1 cup all purpose flour
• 1/8 tsp salt
• 1/4 tsp almond extract
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• Filling:
• 
  2 tbsp butter (room temperature)
• 1/4 cup sugar
• 1 1/2 tbsp milk
• 2 tsp all purpose flour
• 1/2 tsp vanilla extract

*muffin cups or cupcake pan

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• Preheat the oven to 350F.  Mix together butter and sugar. Slowly beat in flour, salt and almond extract. Use a spoon to fill dough into mini muffin cups or cupcake pan and press the dough down to create shell shapes going up the sides of the muffin cups as well. Bake shells for 5-6 minutes. 
• While shells are baking, combine sugar, butter, milk and flour in a saucepan. Cook over medium heat, whisking frequently, until mixture comes to a boil. Remove from heat and stir in vanilla extract. Leave aside and return to the tart shells.
• Remove the tart shells from the oven and use a small spoon to press an indentation into the center. Fill each indentation with the filling. Return tarts to oven and bake for 10-15 minutes, until shells edges and filling are lightly browned. The last minute or less, garnish with candy corn on top. 
• Let cool in tray for 15-20 minutes before taking out of tray unto serving plate.

Peace, love & eats!

Kay