*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mmmm! I was intrigued by the brown sugar in the crust, as well as the soaking of the raisins in the hot water to plump them up. My mother's recipe for butter tarts does the same thing with currants. This recipe was easy to put together, and the result is so good. It almost has a caramel undertone. I did have to bake for an additional 10 minutes to get to the bubbling point, but that could be my oven. Thanks for the great recipe!
Four and a half stars if I could make that happen! So easy! So tasty! Glad for the brown sugar option in the crust as I didn't have any powdered sugar. Such yummy googy goodness! Next time I will make a double batch!!
Deliciously Yummy! I have 4 very picky nieces and they gobbled these down. Very tasty. I did add an additional egg and 1/3 c of corn syrup to what was listed based on a current butter tart recipe that I use and love. Everything else the same and soooo good!
My goodness these are addictive and yummy! I made them with my 4 year old and we had a blast. The cooling at the end is definitely needed for them to "firm up". They first appear to be a gooey mess right out of the oven. I will perhaps make them a day ahead for events to give them proper time to set and meld together into their ultimate awesomeness. Thank you for the recipe! I'm adding it as one of my "go-to" recipes for potlucks and brunches:)