For an extra layer of flavor, consider soaking the raisins in rum or brandy for an hour before adding them to the filling. Ensure the butter is slightly cooled before adding it to the egg mixture to prevent the egg from cooking. If the tart shells start to brown too quickly, you can loosely tent them with aluminum foil during the last few minutes of baking. These tarts are best enjoyed at room temperature or slightly warmed.
Raisin Butter Tarts
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING14 People
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VIEWS84
These delightful Raisin Butter Tarts are a comforting taste of tradition, boasting a rich, buttery filling studded with plump raisins and a hint of warm spice, all nestled in a perfectly crisp tart shell.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol20 mg
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Fiber0 g
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Protein4 g
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Saturated Fat4 g
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Sodium171 mg
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Sugar29 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the egg and brown sugar until well combined and slightly lightened. (3 minutes)
03 Step
Recipe View Gradually whisk in the melted butter until fully incorporated. Then, stir in the lemon juice and freshly grated nutmeg. (2 minutes)
04 Step
Recipe View Gently fold in the golden raisins, ensuring they are evenly distributed throughout the mixture. (1 minute)
05 Step
Recipe View Spoon the raisin filling into the prepared tart shells, filling each shell approximately halfway full. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for 15 to 20 minutes, or until the tart shells are golden brown and the filling is set. (15-20 minutes)
07 Step
Recipe View Remove from the oven and allow the tarts to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Please Rate
Emilio Kessler
May 14, 2025My family loved these. So easy to make and perfect for a quick dessert.
Lawson Tremblay
Dec 15, 2024These were amazing! The nutmeg really makes a difference.
Xavier Reynolds
Oct 28, 2024I used dark raisins instead of golden and they were still great!
Lempi Flatley
Oct 11, 2024I added a splash of vanilla extract and it was delicious!