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I've tried a hundred different versions of butter tart filling and this one is the BEST. Not jelly, not too gooey. Just PERFECT!
I've tried quite a few recipes and this is definitely the best. We add some skor bits before putting the filling in the tart shell mmmmm
Very good sweet custardy consistency to this filling! I made pastry from scratch with a lard base and baked them at a lower temperature (325) for a few minutes longer. Keep an eye on the colour to know when done. This baking method was recommended by a master baker friend for pastry. <br/>Grandpa Bruce devoured them when I brought him a couple for a hospital visit!
I have made this with golden brown sugar as well as with demerara brown sugar. Everyone who has tried them has loved them. I even had a special request for them from the school librarian. For hers I made them with the golden brown sugar and no raisins or nuts. These make perfect butter tarts every time!
i lovvve tarts..yummy good