Butter Tart Filling

[Marlene]

Butter Tart Filling

Serves 24 as Dessert.

These are even better the second day. For a smaller dessert, or perhaps buffet table, use tartlet pans. In that case this will make around 40 tartlets or 24 tarts.

• 1-1/2 c raisins
  
• 4 T butter
  
• 2 eggs
  
• 2 c brown sugar
  
• a few tsp rum or rum flavouring
  
• 1/2 c chopped nuts
  
• Pie Pastry for 24 tarts
  

Soak raisins in boiling water for a few minutes until they are plump.

Beat butter till creamy. Add eggs and brown sugar and beat until foamy.

Add rum or rum flavouring, chopped nuts and raisins. Pour into uncooked tart shells. (use a rich pastry, rolled thin).

Bake in a 375 degree oven for 15- 20 minutes or until brown. Cool slightly before removing from pan to wire rack.

Serve with whipped cream.

Keywords: Dessert, Intermediate, Snack

( RG209 )