- Prep Time : 45m
- Cook Time : 20m
- Ready In : 1:5 h
Believe it or not, there’s such a thing as a Canadian dessert, several in fact (stay tuned). The first to be show-cased here is the butter tart! It’s a take on the pecan tart with almost identical filling, except that instead of the pecan nuts, it’s raisins instead! There are several camps on this dessert – runny or firm. I prefer something in-between – not too runny and not too firm. The pie crust given here is very short but all the better no?
The recipe for no-fail butter tart comes from Food.com.
For the pie crust, follow this recipe. Prebake the tart shells for 15 minutes at 190 Celsius or until browned.
- 250ml raisins
- 125ml soft butter
- 125ml sugar
- 200ml brown sugar
- 1 pinch salt
- 2 tbsp syrup
- 2 eggs, beaten
- 1 tsp vanilla extract
Soak the raisins in hot tap water for 30 minutes.
Mix together the butter, sugars and salt in a mixing bowl until the sugars are dissolved.
Add egg and vanilla and mix well.
Drain the raisins and divide them equally into the tart shells. Fill the tarts with the butter mixture, allowing for 2mm of tart shell at the top. Do not overfill the tarts as the filling will overflow making for a soggy crust.
Bake at 190 Celsius for 15 minutes or until the filling is browned and bubbling.
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