Classic Canadian Butter Tarts!

Happy New Years everyone! These Classic Canadian Butter Tarts are the perfect way to celebrate! Yes, I know, technically it's a Christmas dessert, but it doesn't mean that they aren't just as delicious on New Years! For the quantity on this recipe I made approximately 17 tarts! Everyone should try to make these and you can also use different additions to the bottom of the butter tarts. I used raisins but you can also use pecans, walnuts, etc. For the butter tart shell I would recommend using a cookie cutter but if not you can make them like I did and use a 4inch circular cup to cut them into tart shells. For the filling, I would recommend filling it approximately 2/3 of the way and to cover the raisins at the bottom of the tarts. As for the muffin tin to bake them in, I would recommend buttering the pan beforehand to ensure easy removal of the tarts. I would also use a fork to ease up the edges of the butter tarts once they have cooled to carefully lift them out of the muffin pan. For the extra dough once you've made your initial tart shells, I would recommend rolling out the dough again until you don't have enough left to make a tart shell. Oh by the way, if the tarts have a foamy top when you're baking them that's completely normal and they will settle down once you take them out of the oven. You'll be able to tell when they're ready once the tart crusts are a light brown colour as the middle of the tarts will still be gooey and will settle in once they are out of the oven. Overall, this was a great recipe and I recommend that you try it out!

Here is the link to the recipe: rockrecipes.com

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