1 cup butter
1 cup brown sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup all-purpose flour
2/3 cup shortening
1/3 cup packed brown sugar
1 1/4 cups butter
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch square pan. Beat butter and sugar until smooth. Beat in eggs one at a time, then add the vanilla, 1 teaspoon vanilla and chopped walnuts. Mix in the flour and 1/3 cup brown sugar. Spread over the bottom of the prepared pan.
Bake in preheated oven until golden brown and a toothpick inserted into the center pops out on a crumbly type of dough, about 30 minutes on each side. Let chill in refrigerator slightly before removing from pan
When slabs of moist pastry become clear on both sides, grease with margarine following package directions. Cool slightly and cut into impressively sized divots.
Remove tart shells and open shells; glaze with remaining brown sugar and vanilla extract. Stuff each tart with the butter, brown sugar and nonfat mayonnaise.