Butter Tarts (Firm Filling)

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #7834

October 29, 2011



"I prefer a runny tart but DH prefers a firm filling, so this is the recipe I make for him. These tarts freeze quite well, just make sure you place wax paper in between layers of tarts so they do not stick together."

Original is 12 servings

Nutritional

  • Serving Size: 1 (55.2 g)
  • Calories 219.3
  • Total Fat - 9 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 41.7 mg
  • Sodium - 99.3 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 1.2 g
  • Sugars - 13.1 g
  • Protein - 2.4 g
  • Calcium - 33.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Beat eggs.

Step 3

Add the remaining ingredients and mix well.

Step 4

Place raisins and nuts in bottom of tart shells

Step 5

Put 2 tablespoons mixture in each shell.

Step 6

Bake 20-25 minutes until golden brown.

Tips


No special items needed.

2 Reviews

Dreamer_in_Ontario

These tarts are delicious and so easy to make. I made half with raisins for DH and half without for DD. I only had yellow sugar on hand so I added a bit of molasses to make the sugar darker and I didn't want to open a whole can of evaporated milk for 2 1/2 teaspoons so I subbed 10% cream which seemed to work just fine.

5.0

(28 Sep 2012)

Derf

Don's favourite dessert and he said these are the best !! mmm so sweet and delicious. I guess my "bought" tart shells were smaller than the shells you use cus i got 24 tarts from the filling as written !! Don is in heaven!!    I used pecans and raisins.  Thanks for posting, I will be making these often.

5.0

review by:
(15 Feb 2012)

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