- Place oven rack at its lowest level. Preheat oven to 375F (190C). Line 12 tart shells with homemade pastry. If using store-bought frozen shells, use 16 and leave in foil cups. Place tart shells on a baking sheet with shallow sides to catch any spills. In a large mixing bowl, whisk eggs with corn syrup, honey and vanilla until well blended. Stir brown sugar with flour. Stir into egg mixture along with butter until evenly mixed.
- Dividing equally, scatter raisins or walnuts over bottoms of shells. Pour filling over top. Bake on bottom rack of preheated 375F (190C) oven until filling is bubbly and top is slightly crusty, from 16 to 18 minutes for 12 tarts or about 16 minutes for 16 tarts. Cool on a rack. Tarts will keep well at room temperature for up to 1 day. Or cover and refrigerate for up to 2 days or freeze for up to 1 month.
Oh, what a delicious dribble occurs when biting into these buttery tarts made by Tait’s Bakery. These are divinely runny so be prepared for the drips!
Protein 2.5 g
Carbohydrates 42.1 g
Fat 11.3 g
Fibre 0.4 g
Sodium 149 mg