Butter Tarts – An update

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

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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!

Enjoy!

Jen