Ultimate Butter Tart
Tart Shells
500 ml or 2 cups All purpose flour
4ml or 3/4 teaspoon salt
250 ml or 1 cup Crisco Shortening
60 ml or 4 tablespoons Ice water
Filling
125 ml or 1/2 cup - lightly packed brown sugar
125ml or 1/2 cup - corn syrup
50ml or 1/4 cup - Golden Flavour Crisco
1 egg, slightly beaten
5ml or 1 teaspoon vanilla
1 ml or 1/4 teaspoon salt
175 ml or 3/4 cup raisins (Optional)
Prepare Crisco pastry recipe for double - crust as directed on package of crisco. Roll out thinly on lightly floured surface. Cut into rounds with 4" (10 cm) cutter. Fit into
medium - sized muffin cups.
Filling - Combine all filling ingredients except raisins; mix well.
Put raisins into Pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425 degrees F. (220 Celsius) for 12- 15 minutes; or just until set. DO NOT OVERBAKE. Underbaking makes them runnier!
Cool on wire rack, then remove from pans.