This is a very good recipe and I have been using it for a while. The only thing I changed was to add some vanilla. I think the vanilla gives it a fuller flavour. These are a favorite in my house!
These were wonderful! I did add the vanilla as another person suggested and I was glad I did. My only wish is I could put more "stuff" in them. But since they rise quite high while baking, it is important not to over-fill them, or you will end up with a mess! TIP: If you are starting off with frozen shells, pop them in the oven for 5 minutes UNFILLED to ensure they will be fully cooked when the filling is.
I have been using a recipe given to me by a professional baker for over 20 years. This one is the only recipe to beat mine. Thanks so much.
VERY YUMMMMMMY! The only thing I do different is I sprinkle the raisins and nuts on the bottom of every shell first (to make every one even) then spoon 1 tablespoon of the filling in each shell. They won't over flow or make a mess with that measurement. Works out perfect.
These are the best butter tarts I have ever eatten. My whole family loved them they will be the tart's I make for christmas every year from now on. They are very creamy not sugar. Try these.
Michele
AWESOME!!!!!!I used all NUTS instead of Raisins -- 1/2 cup walnuts and 1 1/4 CUP of PECANS. Recipe could probably make about 50 2 inch tarts. I also omitted one egg yolK AND used 2%milk instead of cream. This probably shaved about 9 grams of fat off of this recipe.
I was making tarts tonight and found out that I was missing corn syrup so I went in search of a recipe. Found this one and had to modify it for what I had on hand (plain 0% yogurt for the cream) and 1/2c brown sugar 1/2c splenda. I also put raisins, almonds and coconut in the shells. Much to my surprise these turned out great. And I used real butter so they have a great buttery taste. thanks!
These were good but not the best I've ever had (or made). I've lost my old recipe and this one looked similar. It's almost as good but not quite. Next time I think I'd use either pecans or raisings but not both. And I had to cook these for 15-20 minutes longer than the recipe indicated.
These are perfect!! Authentic French Canadian Recipe :)
I found these tarts very "dry"- I guess I like mine with a little less raisins/nuts and more butter and sugar mixture. I also had to bake them for 35-40 min at 325 and were not at all overdone.
