These are exceptional! Use store-bought frozen shells or your own pastry recipe.
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Ingredients
- 1 cup white sugar 250 mL
- 1 cup seedless raisins 250 mL
- 2 eggs
- 1 tsp vanilla 5 mL
- 1⁄3 cup butter 75 mL
- 4 tbsp cream or half-and-half 60 mL
- 1⁄2 cup broken walnuts 125 mL
Instructions
- Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for 15 minutes at 375°F (190°C).
- Makes filling for 24 tarts.
The Best of Bridge https://www.bestofbridge.com/
I was given this book in 1971 from a good friend,,,over the years had to replace it with your new one,,,but this recipe is better than the butter tart slice,,,so glad my family suggested I google this as the old book got left behind in Arizona
Merry Christmas
Hi Gail! We appreciate that you’ve been a fan over the years! Enjoy the butter tarts and Merry Christmas to you, too!
These are the best butter tarts ever. I hsve been making them for years and they are always a hit.
Hi Mavis, we’re thrilled that you love our butter tart recipe!
Hello!
Has anyone who has made this recipe tried doubling or tripling it? I have to make a big batch but wondering if increasing the quantities will comprise the final product?
Thank you!
Hi Celine, you can definitely double or triple this recipe without adjusting the ingredient quantities. Be sure to keep the filling well mixed during pouring. Enjoy!