Mother Cribbis's tarts

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10 min


12 to 18 tarts

* PLUS Baking Time: 30 minutes


  • 12 homemade tart shells , or 18 store-bought tart shells, each about 3-in. in diameter
  • 2 eggs
  • 1/3 cup granulated or brown sugar
  • 1 1/2 cups 3.25% milk
  • 1/2 tsp vanilla
  • 1/4 tsp ground nutmeg
  • 2 tbsp butter
  • 1/4 cup raisins


  • Preheat oven to 425 F (220 C). Place oven rack at its lowest level. Line tart pans with homemade pastry. Or if using store-bought frozen shells, leave in foil plates and place on a baking sheet with shallow sides to catch any spills.
  • In a large mixing bowl, whisk eggs until thoroughly blended. Whisk in sugar, then milk, vanilla and nutmeg.
  • Place about 1/2 teaspoon butter in bottom of each shell. Then, scatter a few raisins overtop. Pour in egg mixture, dividing evenly. Bake for 10 minutes. Without opening oven, turn heat down to 325 F (160 C) and continue baking. Tarts are done when custard seems set when pan is jiggled, about 20 minutes more. Cool on a rack. Tarts will keep well, covered and refrigerated, up to 2 days. We don’t recommend freezing, since pastry will be soggy when thawed.

Nutrition (per serving)

  • Calories
  • 153,
  • Protein
  • 2.7 g,
  • Carbohydrates
  • 15.2 g,
  • Fat
  • 9.1 g,

A decades-old favorite of Gloma Cribbis’s family in Burlington, Ont., these are custardy “butter tarts” with an eggnog taste.