Butter Tarts are a popular Canadian dessert. This recipe is just for the filling, you need to buy or make your own gluten-free tart shells to put the filling into.
Author: Jeanine Friesen
2 teaspoons melted butter
pinch of salt
1 large egg, beaten
3/4 cup brown sugar
3/4 teaspoon vanilla
2/3 cup re-hydrated raisins (see below)
1/2 cup corn syrup
1/2 cup chopped walnuts
Combine all ingredients and beat until well blended. Spoon into tart shells, filling 2/3 full.
Bake in preheated 350 degree F oven until the filling is set.
The dough I used to make the tart shells, is from a recipe that my friend Tamara contributed to the Holiday Baking E-Book that I compiled in November, 2010. This was my first time trying this dough, and I loved it! It worked fantastically, and held up really well. Not to mention, tasted GREAT! Since I was making tiny bite-sized tarts, I cut small circles, and pressed them into my mini muffin tins using my Mini Tart Shaper from Pampered Chef. It worked really well, a little time consuming, but worth it, I think.
To rehydrate the raisins, I put them in a microwave save bowl, cover with water, and microwave for 1 1/2 minutes. I then let them sit for 5 minutes, and drain before using. This way, they won't be dried out and "stealing" liquid from your recipe.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/gluten-free-butter-tarts-and-pie-crust-for-anything.html