Canadian Butter Tarts

I know I have a large following in the United States, and some of you may have even tried these, but I guess that technically these desserts are considered"Canadian". 

I made a couple of different recipes the other day and tested them out on a few neighbours.
The consensus was that this recipe was better than the one I tried from Canadian Living (but it was close).

I thought I'd share the "Award Winning Recipe" from Food.com;

You will need:

• 1/2 cup raisins
• 1/4 cup soft butter
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1/2 cup corn syrup (or for truly maple tarts, use pure Maple syrup)  Note:  I used Lyle's Golden Syrup
• 1 egg, lightly beaten
• 1/2 tsp vanilla
• 16 pre-made tart shells

Directions:

1. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
2. 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.
3. Add egg and vanilla and mix well.
4. Drain raisins.
5. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
6. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
7. 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.
8. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

My favourite photo to take is the one where I get to take a giant bite of whatever I've baked to show you the scrumptiousness inside.

Look at that!
Dripping down my fingers!

With the Lyle's Golden Syrup, it has an almost toffee-like taste…. 

that you'll want to lick off of the plate. 

Have a great one!
  
 



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