Butter Tarts



For the Pate Brisee (Short Crust Pastry):

For the Butter Tart Filling:


For the Pate Brisee:

In a food processor, place the flour, salt, and sugar and process until combined. 

Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 

Pour 30 ml water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. 

If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.

Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. 

This will chill the butter and relax the gluten in the flour

After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 10 cm rounds.

To prevent the pastry from sticking to the counter and to ensure uniform thickness.

Keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).

Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.

For the Butter Tart Filling:

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract.

Stir in the cream.Place a spoonful of nuts and raisins in the bottom of each tart shell and then fill the unbaked tart shells with the filling.

 Bake in a previously pre-heated oven at 190° C for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. 

Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 12  tarts.