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English Butter Tarts

 
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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

servings

Prep

20

min

Cook

15

min

Ready

35

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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

Directions

  1. 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

  2. Distribute raisins evenly among shells; set aside.

  3. 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.

  4. Pour batter over the raisins in the shells.

  5. 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.

  6. Remove from oven and cool on wire rack.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 3511% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 35mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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