Classic Canadian Butter Tarts with a Gooey Filling
Ingredients:
1 package of frozen tart shells (or homemade pastry dough)
1 cup packed brown sugar
1/2 cup unsalted butter, melted
2 large eggs
2 tbsp heavy cream or milk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chopped pecans or walnuts (optional)
1/4 cup raisins (optional)
Preparation:
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Preheat your oven to 375°F (190°C). If using frozen tart shells, place them on a baking sheet.
In a medium bowl, whisk together the melted butter, brown sugar, eggs, heavy cream, vanilla extract, and salt until smooth and well combined.
If you’re using pecans or raisins, evenly distribute them into the bottom of each tart shell.
Pour the butter mixture over the nuts (or directly into the tart shells if not using nuts/raisins), filling them almost to the top.
Bake for 15-20 minutes, or until the filling is set and lightly golden. The center should still be slightly soft, but it will firm up as it cools.
Let the tarts cool for at least 15 minutes before serving to allow the filling to firm up and become gooey.
