, , ,

Processed with VSCOcam with f1 preset

I love butter tarts!! They’re so delicious, sweet, and gooey. The best ones I’ve had by far was on a road trip to Port Elgin – my boyfriend and I passed by a small town called Fergus and picked some up.

Man, they were so good, the crust was so buttery and the filling was runny, and filled with pecans. Obviously, I tried recreating this yummy Canadian treat. The results were SO GOOD! And it’s super easy to make too.

Butter Tarts

Adapted from here 

1 cup of brown sugar
1/2 cup of raisins
1/3 cup or margarine or butter
1 egg
2 tablespoons of milk
1 tsp vanilla
15-18 unsweetened and unbaked tart shells

Melt your margarine, then add in the vanilla,egg, cream and brown sugar. The lovely part about these is they are SO easy and fast to make. Throw it all in, mix the ever-livin’ devil out of it, and you are good.

Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time.
Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.