Best Canadian Butter Tarts with Raisins (Runny Filling)
Master authentic Canadian butter tarts with this award-winning recipe. Features perfectly runny filling, sweet raisins, and flaky pastry. Easy step-by-step guide
Servings 12 tarts
Equipment
- 1 muffin tin
Ingredients
- ½ cup butter melted and cooled slightly
- 1½ cups packed brown sugar
- 3 large eggs room temperature
- 2 tsp vanilla
- 3 tbsp heavy cream
- 2 tbsp corn syrup
- 1 Pinch salt
- ⅔ cup raisins plumped, dried, lightly floured
- 1 Pie Pastry
Instructions
Prepare Pastry
- Roll out, cut 4 inch circles, line muffin tins. Chill while making filling.
Prepare Filling
- Plump raisins in hot water 10 minutes. Drain, pat bone dry, toss lightly in flour.
- Melt butter, let cool slightly.
- Whisk eggs until frothy. Slowly whisk in cooled melted butter.
- Add brown sugar, vanilla, cream, corn syrup, salt. Whisk until smooth. Stir in raisins.
- Fill tart shells ⅔ full.
- Bake at 425°F for 15-18 minutes until pastry is golden and filling has a definite jiggle in the center.
- Pull them when the pastry is golden and the filling has a definite jiggle in the center - think like a loose jello.
- The filling will still look slightly wet and glossy on top. Cool completely before eating or they'll be molten lava