This was my first attempt at making any type of butter tart and I must say, I was amazed at the results. I stuck to the recipe for the most part, only making the following changes: I made my own pastry dough and blind baked shells for 12 minutes at 400 degrees in my mini muffin pan. After removing the weights, I let them cool a bit while making the filling. I used an extra egg to ensure that the filling wouldn't be too runny, and it wasn't. I took the advice of others and baked the tarts (in the muffin pan) for 20 minutes at 350 degrees. They came out perfect. Next time I make these, I'll try some without the raisins and perhaps with chopped pecans or walnuts.
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This was my first attempt at making any type of butter tart and I must say, I was amazed at...