These are quite simple to make and taste better when frozen after being prepared a few weeks in advance.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 48 2-inch tarts |
Ingredients
- 48 (2 inch) unbaked tart shells
- 2 cups brown sugar
- ⅔ cup butter, softened
- 2 eggs
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
- Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.
- If using homemade pastry, roll pastry out 1/8-inch thick on a floured surface; cut into circles with a round biscuit cutter. Press rounds into bottom and up the sides of wells of a mini tart pan for shells.
Reviews
These were delicious. I used a cream cheese pastry and, after trying both, I prefer raisins over currants. Thank you.
lovely light flavour
This was my Mum’s recipe for ‘maid of honour’ tarts. For butter tarts same recipe but added two cups of currants NEVER raisins as that is how they are made in the ‘old country’ that is England. Loved these.