
Pulse first 4 ingredients in a food processor.

Whisk next 3 in a bowl. Pulse into flour mixture.

Wrap with plastic wrap and press into a disc. Chill for 1 hour.

Whisk filling ingredients
in a bowl.

Roll out dough and cut into rounds. Press into muffin pan. Chill.

Spoon in filling.
Variations:
Chocolatey Butter Tarts: Top each tart with 2 tsp coarsely chopped dark chocolate just before baking.
Boozy Butter Tarts: Stir 1 tbsp whisky into filling just before pouring into pastry. Top each tart with 1 tsp chopped dried cranberries.
Pecan Butter Tarts: Top each tart with 1 tsp chopped pecans before baking.