Classic Butter Tarts
Go on, Butter me up.
There’s nothing better than these classic butter tarts because they’re perfect in basically every way. And while I prefer to do most of my cooking from scratch, even I like to take a shortcut here and there — in this case with store-bought frozen pastry shells.
The buttery custard texture of this filling melts in your mouth and the touch of vanilla makes these treats nearly impossible to resist, never mind coming back for seconds and thirds. Leftovers (ha!) freeze wonderfully and they make for that perfect sweet treat to share with friends and family this holiday season.—CFG
Ingredients
This recipe makes ~24 tarts and can easily be halved for a smaller batch.
24 frozen tart shells
2 cups of packed brown sugar (I use 1 cup golden brown sugar and 1 cup Demerara sugar)
1 cup of golden corn syrup
1/2 cup of salted butter
4 eggs
2 tsp vanilla extract
Directions
Line a large cookie sheet with parchment paper and arrange the frozen tart shells on it, then set aside. Preheat the oven to 350F.
Melt 1/2 cup of salted butter in a microwave-safe bowl and set aside.
In a large mixing bowl, mix together 1 cup of golden corn syrup, 2 tsp of vanilla extract, 2 cups of packed brown sugar and 4 eggs. Mix together with a hand mixer or whisk by hand until ingredients are thoroughly combined.
Next, slowly add in the 1/2 cup of melted better while stirring the mixture continually.l until all the butter is fully incorporated and the mixture is glossy and smooth.
Spoon the mixture into the tart shells using a large spoon or serving ladle. (I fill them right to the scalloped edging of the pastry shell).
Bake the tarts for 20-25 minutes or until the scalloped pastry edges are golden brown. (The filling will be foamy and domed like a soufflé.)
Remove the tarts from the oven and allow them to cool completely. The mixture will settle and stiffen once cooled.
Serve and enjoy!
