Everyone loves butter tarts, and there are many variations, but this one is my Family's favorite!
|1.5 cups||Brown Sugar|
|2 tbsp||light cream|
|20||unbaked tart shells|
|1/2 cup||OPTIONAL - chopped walnuts or pecans|
Soak the raisins in boiling water for approx. 15 minutes to plump. Drain and blot on paper towel to remove excess moisture. Place a few raisins in the bottom of each tart shell. If using the OPTIONAL nuts - sprinkle a few in each tart too.
FILLING: in small saucepan over low heat melt the butter and brown sugar, beat together. Remove from heat and let cool.
In bowl, using electric mixer beat eggs, cream and vanilla. Pour over cooled butter/sugar mixture. Beat until smooth and well blended.
Carefully spoon mixture into tart shells, filling 2/3 full.
Bake at for 15-20 minutes until pastry is golden and filling is puffed and firm. Let cool slightly. If using homemade pastry then gently run a blunt knife around the outside edge of each tart so it can be easily removed when completely cooled.
I use the pastry recipe on the Tenderflake Lard packaging, but when short of time Tenderflake frozen Tart shells are next best thing. This recipe yields approx. 20 tarts, but if you are using Frozen Tart shells (they aren't quite as deep) then you will need 2 packages of 12 Tenderflake Frozen Tart Shells. I bake tarts in muffin tins but also place frozen tart shells in muffin tins to stabilize filled tinfoil tarts while transferring into hot oven.
Show More Comments
No Comments yet