Chai Butter Tarts Recipes

CHAI BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
• Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
• Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

AWARD-WINNING BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.