Butter Tarts

Method

1. 1

   Rub the cold butter into the flour until crumbly, then bring together with ice water into a dough; chill 30 minutes.

2. 2

   Roll the dough thin and cut rounds slightly larger than the muffin cups; press into the tin.

3. 3

   Scatter a few raisins into each shell, if using.

4. 4

   Whisk melted butter, brown sugar, corn syrup, eggs and vanilla into a smooth, pourable filling.

5. 5

   Pour the filling into the shells until two-thirds full — they puff and can overflow if filled higher.

   💡 Leave real headroom; a too-full tart bakes over the edge and welds itself to the tin.

6. 6

   Bake at 200°C for 12–15 minutes until the filling bubbles and the pastry is golden.

   💡 Pull them just as the centers stop looking wet at the very middle — that's what keeps them runny once cooled.

7. 7

   Cool in the tin 10 minutes before lifting out; the filling is molten straight from the oven.