RCI-BR.006.0037.001
Best Canadian Butter Tarts
Great Canadian invention of the butter Tarts. Requires basic cooking skills and really a joy to eat !
Prep45 min
Cook120 min
Total165 min
Servings4
Difficultyintermediate
Ingredients
- Pastry for double crust 9-inch pie shell1 unit
- (250 mL) Thompson dark raisins1 cup
- 1/2 cup
- (250 mL) brown sugar1 cuppacked
- 1 cup
- 1/2 tsp
- eggs2 largelightly beaten
- 1 tsp
Method
1
Preheat oven to 350°F (175°C). Prepare a muffin tin by lining with cupcake liners or lightly greasing the cups if using tartlet pans.
2
Roll out the pastry and cut circles large enough to line individual tart shells or a tartlet pan, pressing gently into the bottom and sides.
3
Soak the Thompson dark raisins in warm water for 5 minutes, then drain and set aside to plump.
4
Melt the butter in a small saucepan over low heat, then remove from heat and let cool slightly.
5
Combine the brown sugar, corn syrup, and salt in a medium bowl, stirring until the sugar is moistened and no lumps remain.
2 minutes
6
Pour the cooled melted butter into the sugar mixture and stir to combine evenly.
7
Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking together until smooth and well blended.
8
Fold the drained raisins into the filling mixture using a spatula or spoon, distributing them evenly throughout.
9
Spoon the filling into each prepared tart shell, filling until just below the rim to prevent overflow during baking.
10
Bake in the preheated 350°F oven for 18-20 minutes, until the filling is set but still slightly jiggly in the center when gently shaken.
20 minutes
11
Remove tarts from the oven and place on a wire rack to cool for 10-15 minutes before removing from the pan.