Butter Tarts

These mini butter tarts are a decadent treat with a gooey, caramel-like filling nestled in flaky shortcrust pastry. Using a mini-muffin pan makes them just the right size for a mouthful of sweetness—ideal for sharing or adding to a dessert table.

Customise them with raisins, toasted pecans, or walnuts, and enjoy them chilled or at room temperature. Rich and nostalgic, they’re a perfect blend of buttery pastry and indulgent filling.

These are rich so I used a mini-muffin pan, making them a mouthful of goodness.

Ingredients

• Shortcrust pastry (I used ready-rolled sheets)
• 70g butter, softened
• 215g brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup light cream (around 10% butterfat)
• ½ cup raisins (optional — or substitute with toasted chopped pecans or walnuts)

Method

1. Preheat oven to 175°C.
2. Prepare the pastry:
   • Cut circles of pastry to fit a mini-muffin pan.
     • Gently press into the greased cups. Chill the tray while you prepare the filling.
3. Make the filling:
   • In a bowl, cream together the butter and brown sugar until smooth.
   • Beat in the eggs, one at a time.
   • Add the vanilla and mix to combine.
   • Stir in the cream until fully incorporated.
4. Assemble the tarts:
   • Place 1–2 raisins (or chopped nuts) in the base of each tart shell.
   • Spoon the filling over top, filling each cup about ¾ full.
5. Bake:
   • Bake for 15–20 minutes, or until the pastry is golden and the filling is bubbling and lightly set.
6. Cool and serve:
   • Let cool in the pan for 5–10 minutes before transferring to a wire rack.
     • Serve at room temperature or chilled.