English Butter Tarts

Name: English Butter Tarts
Yield: 24
Cuisine: Fusion
Ingredients: tart shells; brown sugar; corn syrup, light; vegetable shortening; eggs; vanilla extract; salt; raisins, seedless

Submitted by lynn in ma

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

Ingredients

EACH TART SHELLS
2 inch, or make your own using pastry dough and baking in a mini muffin pan *

CUP BROWN SUGAR
light or dark, packed *

1/2

CUP LIGHT CORN SYRUP

CUP VEGETABLE SHORTENING
or butter, at room temperature *

LARGE EGGS

TEASPOON VANILLA EXTRACT

TEASPOON SALT

CUP 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.