RUM TARTS AKA BUTTER TARTS
These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.
Provided by KennKonn
Categories Tarts
Time 30m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place tart shells on cookie sheet.
- Add enough raisins to each tart shell to cover the bottom of the tart.
- Beat egg.
- In sauce pan add brown sugar, cream and butter.
- Heat until butter is melted.
- Add rum.
- Pour small amount of mixture into beaten egg to temper the eggs.
- Add egg mixture back into brown sugar mixture.
- Stir well to combine mixture and egg.
- Pour into tart shells, enough to cover the raisins.
- Bake at 350° until golden brown and bubbling.
- Let cool completely, at least 15 minutes.
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Sashunu Ahmed
[email protected]I was disappointed with this recipe. The tarts were dry and the filling was bland.
Smarika Shai
[email protected]I've been making these tarts for years and they're always a hit. They're the perfect dessert for any occasion.
Nirob Hosan
[email protected]The tarts were a little too gooey for my taste, but they were still good.
Amine Alahian
[email protected]I wasn't sure how the tarts would turn out, but they were surprisingly good. I would definitely make them again.
Eduardo Coria
[email protected]The tarts were easy to make and they tasted great. I would definitely make them again.
phillip hall
[email protected]I followed the recipe exactly and the tarts came out perfect. Thank you for sharing this recipe!
Zaulqarnain Haider
[email protected]The tarts were a little too sweet for my taste, but they were still good.
Bharat Bohara
[email protected]I've made these tarts several times now and they always turn out amazing. They're a family favorite!
Omotayo Adekunmi
[email protected]The tarts were a hit at my party. Everyone loved them!
Pakeeza Bakhtawar
[email protected]OMG, these tarts are incredible! The filling is perfectly gooey and flavorful. The crust is flaky, buttery, and holds the filling perfectly. I would definitely recommend this recipe to anyone who loves butter tarts.