Best Butter Tarts

By HeatherS

Perfect butter tarts in a rich, runny filling under a smooth surface.

Ingredients

• Pastry for 24 (2-1/2" to 3") tart shells
• 1/2 cup raisins or currants
• 1/4 cup soft butter
• 1/2 cup firmly packed brown sugar
• 2 egg yolks
• 1 cup corn syrup
• 1 teaspoon vanilla
• Dash of salt
• 2 egg whites

Details

Servings 24

Preparation

Step 1

Sprinkle raisins or currants in bottom of each tart shell. Cream butter & sugar. Beat in egg yolks, corn syrup, vanilla & salt. Beat egg whites till stiff and fold in. Spoon into shells, filling 3/4 full. Bake in 375° oven for 15 minutes. (Bake on rack below centre so crust cooks before filling browns.) Bake till golden brown. Don't allow filling to bubble; reduce heat if it does. Cool in pans, then remove. Makes 24.