Difference between revisions of "Canadian Butter Tarts"
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* 1 x 8-ounce box frozen [[pastry shell]]s (the box should contain 8 shells) | * 1 x 8-ounce box frozen [[pastry shell]]s (the box should contain 8 shells) | ||
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# Preheat oven to 325°F. | # Preheat oven to 325°F. | ||
# Cream [[butter]] and [[brown sugar]] in a mixing bowl. | # Cream [[butter]] and [[brown sugar]] in a mixing bowl. | ||
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# Bake for 35 minutes, until custard is set in the middle of each tart. | # Bake for 35 minutes, until custard is set in the middle of each tart. | ||
| − | [[Category:Canadian | + | [[Category:Canadian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
Latest revision as of 09:55, 15 July 2012
Description
A buttery pastry encased sugary sweet custard studded with raisins and walnuts. We definitely "couldn't eat just one!" Enjoy !
- Makes 8 tarts.
Ingredients
- ¼ cup (½ stick) butter, softened
- ½ cup brown sugar
- ½ cup light corn syrup
- 2 eggs
- 1 teaspoon vanilla
- ½ cup raisins
- ½ cup chopped walnuts
- 1 x 8-ounce box frozen pastry shells (the box should contain 8 shells)
Procedures
- Preheat oven to 325°F.
- Cream butter and brown sugar in a mixing bowl.
- Add corn syrup and eggs, stirring until well combined.
- Stir in the vanilla, raisins and walnuts.
- Place pastry shells on a parchment paper-lined baking sheet.
- Divide custard among the 8 pastry shells.
- Bake for 35 minutes, until custard is set in the middle of each tart.
