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Butter Tarts (Classic)
Sweet, gooey Canadian pastry shells filled with a brown sugar and butter custard. Pulling the tarts from the oven while the filling is still slightly puffed and just set is what keeps the centre gooey rather than baking it into a firm, set custard.
Ingredients
Instructions
Make pastry: rub butter into flour and salt. Add ice water. Chill 30 minutes.
Roll and line a 12-hole muffin tin. Chill.
Mix brown sugar, melted butter, eggs, corn syrup and vanilla.
Place raisins or pecans in pastry shells. Fill with custard mixture.
Bake at 200°C for 15-18 minutes until filling is just set and slightly puffed.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
