Dessert

Butter Tarts

Name: Butter Tarts
Total time: 45 min
Yield: 12 tarts
Ingredients: 1 disque Shortcrust pastry; 120 g Sugar; 150 ml Maple syrup; 60 g fondu Butter; 1 Egg; 1 pincée Salt; 1 c. à c. Vanilla pod; 80 g Raisins

Preparation time: 45 min
Servings: 12 tarts

Ingredients

12 tarts

Shortcrust pastryview the recipe — to buy1 disque
Sugar — to buy120 g
Maple syrup — to buy150 ml
Butter — to buy60 g fondu
Egg — to buy1
Salt — to buy1 pincée
Vanilla pod — to buy1 c. à c.
Raisins — to buy80 g

Preparation

Preheat the oven to 200°C/390°F and roll out the shortcrust pastry to 3 mm/0.1 in thick, then cut out circles to line a muffin tin.
In a bowl, whisk together the sugar, maple syrup, melted butter and egg until smooth.
Add a pinch of salt and the vanilla, and mix again.
Scatter a few raisins into the bottom of each tart shell, then pour in the liquid filling to two-thirds full (it will puff up while baking).
Bake for 15-18 minutes, until the pastry edges are golden and the center is still slightly runny, almost caramelized at the edges.
Let cool in the tin for 10 minutes before unmolding carefully: the filling is very hot and sticky straight out of the oven.