Humble Pie Bakery's Infamous Butter Tarts

READY IN: 50mins
Recipe by ~Leslie~

This is Chef Wesley Edwards's original, runny butter tart recipe. Use a nonstick muffin tin for ease of removal, otherwise butter the tins. Freezing butter tarts for 5 minutes after cooling makes removal from the tins easier. A Canadian tradition at it's best!

Top Review by Az B

These are fantastic! Easy to make. Taste Great! MMMMmmmmmmm. Made for Aussie Swap.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
  3. Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
  4. Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
  5. Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.

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