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Recipe Detail Page
Willow Cake Butter Tarts
Autumn 2006
These butter tarts are unusual because the mixture is cooked first then baked. It gives an excellent texture to the filling. Buy or make your own tart shells. They must be prebaked for this recipe.
Makes 24 tarts
2/3 cup (150 mL) unsalted butter
1¼ cups (300 mL) brown sugar
¾ cup (175 mL) corn syrup
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
2 large eggs
24 pre-baked tart shells
1. Preheat oven to 350ºF (180ºC).
2. Combine butter, brown sugar, corn syrup, vinegar, vanilla and salt in a medium pot and bring to a boil, stirring to combine ingredients. Remove from heat and allow to cool slightly. Whisk in eggs.
3. Divide mixture between tart shells. Bake for 18 to 20 minutes or until filling is bubbling and set.
Makes 24 tarts
