So my mom’s classic butter tarts are the best. I have been making them forever. They are always a winner!
This year I made a couple of little changes, and as a result I made the best butter tarts I have ever had! My in house taste tester gave them an A++‼
I used dark brown sugar instead of light, and I used a mixture of light and dark corn syrup. Plus I used a mixture of different raisins instead of just all one kind.
The resulting butter tart had a great depth of flavor that wasn’t too sweet. FANTASTIC!
What you need,
Makes 36 tarts
36 pre-made tart shells, I like tenderflake (you could make your own if you want to)
1 cup packed DARK brown sugar
¾ cup light corn syrup
¼ cup dark corn syrup
1 cup butter, melted
4 eggs, lightly beaten
2 tsp. vanilla extract
½ tsp. salt
1½ cup mixed raisins (if your raisins aren’t soft soak them in hot water for 10 minutes before using)
Heat the oven to 400 degrees. Line the tart shells up on 2 large baking sheets.
In a large bowl, whisk together the butter, sugar, corn syrup, eggs, vanilla and salt until well combined.
Sprinkle a few raisins in the bottom of each tart shell, just enough to cover the bottom.
Pour in enough of the butter mixture to fill the tart shell up ¾ of the way.
Bake the tarts one pan at a time in the middle of the oven for 12-15 minutes or until the pastry is golden brown and the syrup is bubbly!
Remove from the oven and let stand on the cookie sheet for 5 minutes. Then remove the tarts to a wire rack to cool completely.
You can store the tarts in an airtight container in the fridge for a week or in the freezer for 2 months, but they won’t last that long!
The dark brown sugar and the mixture of corn syrups really added a deep rich nutty flavour to the tarts.
I hope you enjoy my updated butter tarts as much as we did! They are so darned good!