Chai Butter Tarts

Chai Butter Tarts

Jody

"I took my favorite butter tart recipe and spiced it up a bit!"
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Ingredients

35 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
  2. Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
  3. Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
  4. Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

Footnotes

  • Cook's Note:
  • Use your favourite pastry recipe to make the tart shells, or buy the frozen variety.
  • Editor's Note:
  • If using homemade pastry, roll dough out to 1/8-inch thickness and cut circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin, using a round biscuit cutter. Press circles lightly into the wells of muffin tin to form shells.

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