Wicked Butter Tarts

You have been forewarned.

 

Short-Crust Pastry
(You might have your own recipe, but this number works for both sweet and savoury dishes)
1 1/2 cups unbleached flour
1 tsp. salt
200 gr, cold unsalted butter, cut into cubes
1 egg yolk
1/2 cup approx. ice water
Combine flour, salt and butter in a medium bowl and blend together – with your hands – until you have a crumbly consistency. Add egg yolk, mixing with a fork.
Sprinkle with ice water and toss lightly with a fork until dough gathers together into a ball. Wrap and let the pastry rest for 20 to 30 minutes. preferably in the fridge.
When ready to roll out the dough, dust the rolling surface and rolling pin with flour. Roll out and find a large cup, mug or biscuit cutter to cut forms to fit a muffin tin.
 
Wicked Butter Tart Filling
Enough for 9 – 10 tarts
1/3 c. soft butter
1 cup brown sugar
2 large eggs
1 tsp. vanilla
1.4 cup light cream
1/2 cup raisins, plumped up in 1/3 cup rum
Preheat oven 375 degrees
Cream the butter and brown sugar. Add eggs one at a time, incorporating into the butter-brown sugar mixture. Add vanilla, and stir in the light cream.
Divide raisins among the tarts and spoon in the filling. Bake 15 – 20 mins until the pastry is browned and the filling is firm.
Welcome to your new addiction.


2 Responses to “Wicked Butter Tarts”

  1. What’s so evil ’bout those?

  2. Talk to me after you’ve consumed a half dozen!

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