More About My Butter Tart Recipe
Prep Time: 10 minutes minutes Cook Time: 15minutes minutes Total Time: 25minutes minutes Servings: 18 Calories: 161kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup brown sugar
▢1/2 cup raisins
▢1/3 cup butter
▢1 egg
▢2 tablespoons milk
▢1 tablespoon vanilla
▢18 of tart shells
Instructions
Melt your butter, then add in the vanilla, egg, cream and brown sugar. The lovely part about these is they are SO easy and fast to make. Throw it all in, mix the ever-livin' devil out of it, and you are good.
Now add in your raisins, and half a cup is the bare minimum I use. I find that sometimes there is too much liquid and not enough raisins by the time I reach the end; be brave and just add in what you need at that point.
Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time
Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.
Notes
IF you want to be really traditional, use currants instead of raisins in the tarts.
Nutrition
Serving: 18g | Calories: 161kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 78mg | Potassium: 55mg | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.5mg
Tried this recipe?
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup brown sugar
▢1/2 cup raisins
▢1/3 cup butter
▢1 egg
▢2 tablespoons milk
▢1 tablespoon vanilla
▢18 of tart shells
Instructions
Melt your butter, then add in the vanilla, egg, cream and brown sugar. The lovely part about these is they are SO easy and fast to make. Throw it all in, mix the ever-livin' devil out of it, and you are good.
Now add in your raisins, and half a cup is the bare minimum I use. I find that sometimes there is too much liquid and not enough raisins by the time I reach the end; be brave and just add in what you need at that point.
Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time
Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.
Notes
IF you want to be really traditional, use currants instead of raisins in the tarts.
Nutrition
Serving: 18g | Calories: 161kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 78mg | Potassium: 55mg | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.5mg
Tried this recipe?
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