English Butter Tarts
If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.
Yield
24 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
tart shells
2 inch, or make your own using pastry dough and baking in a mini muffin pan |
* |
| ½ | cup |
brown sugar
light or dark, packed |
*
|
| 1/2 | cup |
light corn syrup
|
|
| ¼ | cup |
vegetable shortening
or butter, at room temperature |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
raisins, seedless
dark or golden |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
tart shells
2 inch, or make your own using pastry dough and baking in a mini muffin pan |
* |
| 118 | ml |
brown sugar
light or dark, packed |
*
|
| 118 | ml |
light corn syrup
|
|
| 59 | ml |
vegetable shortening
or butter, at room temperature |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
raisins, seedless
dark or golden |
|
Directions
If using pre-made tart shells, arrange them on a baking sheet lined with foil or parchment. If using your own pastry dough, line mini muffin cups with dough and blind bake in a 400℉ (200℃) oven for 12 minutes. Remove weights and let cool
Distribute raisins evenly among shells; set aside.
In a large mixer bowl, combine the brown sugar, corn syrup, shortening or butter, eggs, vanilla extract and salt. Mix for several minutes on medium speed until mixture is well blended and has the consistency of pudding.
Pour batter over the raisins in the shells.
If using pre-made tart shells, bake at 400℉ (200℃) for 15 to 18 minutes or until done and filling is set. If using homemade pastry shells in mini muffin tin, bake at 350℉ (180℃) for 15 to 20 minutes.
Remove from oven and cool on wire rack.
