![mejicano-tortillas-tacos-sugar-tarts-butter-brown-sugar-flour-cream-egg Three mini cream sugar tarts on a white plate, topped with fresh raspberries. A pack of "Street Tacos" tortillas sits next to them, suggesting that the tartlets were made with tortillas. Two forks are laid out on the table.](https://mejicano.ca/wp-content/uploads/2024/02/mejicano-tortillas-tacos-sugar-tarts-butter-brown-sugar-flour-cream-egg.jpg)
STEPS
- Preheat oven to 375 °F.
- Place tortillas on a cutting board and make ¾-in. slits along the outer edge.
- Grease the inside of 6 ramekins with butter.
- Carefully press the tortillas into the ramekins.
- In a pot off the heat, whisk together brown sugar, maple syrup, cornstarch, flour, cream and egg.
- Bring to a boil to thicken.
- Pour the mixture into the tortillas.
- Bake for 20 to 25 minutes.
- Cool for a few minutes and enjoy!