Butter Tarts – Great Tastes of Manitoba

These cozy butter tarts blend rich local honey and brown sugar for extra depth. The smooth, golden filling bakes up perfectly whether you add currants or keep them plain.

½ cup (125 mL) butter, unsalted
1 cup (250 mL) brown sugar, packed
1⁄3 cup (75 mL) BeeMaid Honey
¼ cup + 1 tbsp (75 mL) corn syrup
1⁄3 cup (75 mL) heavy cream, 35%
½ tsp (2 mL) vanilla extract
¼ tsp (1 mL) salt
4 eggs, large
Currants or raisins, as desired
80 mini tart shells OR 48 regular tart shells, pre-baked as per package directions

In a medium sized stainless pot, melt butter and brown sugar until smooth.
Add honey and corn syrup. Whisk until smooth and completely incorporated.
Remove from heat and add cream, salt and vanilla. Whisk until fully combined.
Once mixture has cooled to just lightly warm (but not hot), whisk in eggs until combined.
Strain mixture through a fine mesh strainer into a pourable container. (Mixture can also be put into a sealed container and refrigerated until required use – up to 3 days).
Preheat oven to 350°F/180°C.
For mini tarts: add a teaspoon of currants or raisins into pre-baked tart shells, then add about 2 teaspoons of filling mixture until it just reaches bottom of crimped edge of the tart shell. For regular sized tarts: add 1 tablespoon of currants or raisins to pre-baked tarts, then pour in about 2 tablespoons of filling until filling reaches bottom of crimped edge of the tart shell. Repeat with remaining tarts.
Place on a large sheetpan and bake for 10-12 minutes (for mini tarts) or 16-18 minutes (regular sized tarts) until filling appears bubbly but no longer jiggles in centre.
Allow tarts to cool fully before enjoying. Store in freezer.