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Canadian Butter Tarts
Butter tarts are a Canadian classic: small pastry shells holding plump raisins under a runny, caramel-like filling of butter, brown sugar and syrup. Pressing the pastry straight into the Silicone Muffin Form gives even shells that pop out cleanly after baking.
- Total time
- 50 min
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 10 min
Ingredients
Method
Heat the oven to 400 °F (200 °C).
Cut each pastry sheet into six equal pieces and press them into the cavities of two Tupperware Silicone Muffin Forms. Put the forms in the freezer while you make the filling.
Put the raisins in the 1-cup (250 ml) Tupperware Micro Pitcher, cover them with hot water and leave to soak.
In the base of the Tupperware Whip N Mix Chef, combine the butter, brown sugar, salt and syrup. Turn the handle on gear II until the mixture is smooth and pale, then add the eggs and vanilla and keep turning until fully blended.
Drain the raisins and share them between the pastry cases. Spoon the filling over and level it. Set the forms on a metal baking sheet and bake for 20 minutes, until browned and bubbling. Leave to cool for 10 minutes before unmoulding, and serve warm or cold.
