These butter tarts were outstanding! I used some pre-made pie crust and molded it into muffin tins. I replaced the pecans with chopped toasted coconut chips and I doubled the raisins. The recipe made 24 mini tart-lettes and 8 bigger ones, with the tiniest bit of leftover 'batter'. I was a little concerned that the bigger tarts weren't cooked enough, so next time I would cook them at 350 for about 25 minutes. Even after sitting for 24hrs, the bigger tarts are quite runny when you bite into them. Of course, some people might say that adds to their appeal! Overall, a great recipe! I might add a few mini chocolate chips to the next batch!
Was this review helpful?
0 users found this review helpful
These butter tarts were outstanding! I used some pre-made pie crust and molded it into muffin...