Looking for a great butter tart recipe that is not overly runny but still quite gooey in the centre with a little dripping syrup if the butter tart is tilted downward. Like many of the reviews I read, I felt butter would have been the better choice over shortening, so I added butter instead. One review, doubling the recipe, added an extra egg and having tried other butter tart recipes where it was really runny, I thought this was also a good idea, so I added an extra egg to a double recipe. Another person reduced the corn syrup in half and added maple syrup for the other half of the portion. I was concerned that the maple syrup would, again, make it too runny, so I added a 3/4 portion of the corn syrup and 1/4 portion of the maple syrup to add flavour. The oven temperature and baking time; many reviewers suggested 350 degrees F for 20 minutes. Being concerned with shrinkage of the tart shell as it tends to do that at higher temperatures, and also with the mixture boiling over, I baked it in my convection oven at 350 degrees for 10 minutes, then reduced the temperature to 325 degrees for a further 10 minutes. I really prefer a fully loaded butter tart with lots of filling which is why I chose to baked it that way I just mentioned as this way, I was able to fill each tart to 3/4 full. There was less shrinkage of the shell and it didn't boiled over. It does come right to the top but doesn't go over. I yielded 21 FULL tarts with a double recipe...delicious and gooey.
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Looking for a great butter tart recipe that is not overly runny but still quite gooey in the...