Homemade butter tarts

I’ve always loved butter tarts but have often found that the mass-produced, store bought kind never seemed to stack up to the ones I’d get from farmers markets or bakeries.

I make these when friends or family come over because they are so incredibly easy to whip up (if you have your dough prepared) and if not you can always cheat and use the prepared mini-baking cups you get from your grocery store in the frozen section! I’ve also included the recipe that I use for dough! It is super easy to make and can b stored in the fridge until you are ready to use. You can also prepare the mini baking cups in advance and store them in the freezer. Just take out 10-15 mins prior to use!

I also always split the recipe in two as I find it is quite dangerous to have any more than 12 butter tarts in the house at one time…they just DISAPPEAR! Really not a huge fan of using corn syrup either BUT it’s the only thing I EVER use it for!

Yummy butter tarts

Yummy butter tarts

Homemade Butter tarts

  • 1⁄2 cup corn syrup
  • 1 cup brown sugar, packed
  • 1⁄3 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1/3 cup golden raisins
  • 1/3 cup chopped walnuts
  1. Preheat the oven to 350°F.
  2. In a bowl, beat together the corn syrup, brown sugar, melted butter, eggs and vanilla. Divide the raisins and walnuts among the prepared pastry tart shells. Fill almost to the top with the syrup mixture.
  3. Bake for 22 to 25 minutes, or until the tart shells are golden brown. DO NOT OVERCOOK. Allow to cool before removing from the muffin pan.

Tart Shells DOUGH

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to around a 1/4 inch and using a pastry cutter the same size as your tinfoil cups begin cutting dough. I am without pastry cutting instruments so I used different sized cups to get the perfect size for my tinfoil cups! Once you have cut as many circles as you can from the dough, roll dough into a ball again and repeat process until all cups are filled.

White & Milk Chocolate, Walnut, Banana Muffins

My absolutely favorite muffin recipe that I have been tinkering with for A LONG TIME now. Started off with just Banana muffins and have developed into mouth watering White Chocolate Chip or Milk Chocolate, Walnut, Banana muffins, heavy on the Vanilla and Nuts, just how we like them!  This recipe makes about 24 muffins [I do a dozen of each]which hold up great in the freezer for about a month or so [they totally won’t make it to the freezer though!]. Perfect treat when you’re having guests over and they travel great as well [so much better than cupcakes hehehe].

Everyone will LOVE them.

White Chocolate, Walnut, Banana Muffins

White Chocolate, Walnut, Banana Muffins

Milk Chocolate, Walnut, Banana Muffins

Milk Chocolate, Walnut, Banana Muffins

White Chocolate Chip or Milk Chocolate, Walnut, Banana muffins

1 3/4 Cups Unbleached Flour

1/2 Tsp Salt

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Cup Brown Sugar

1/4 White Sugar

1 Egg

1/2 Vegetable Oil

1/2 Cup Vanilla or Plain Yogurt

1 Tsp Vanilla Extract

2 or 3 Very Ripe, Mashed Bananas [To taste]

Around 1/2 Cup White Chocolate Chips [More or less depending on your taste]

Around 1/2 Milk Chocolate Chips [Or Semi-sweet, whatever you have]

Around 1 Cup Walnut Pieces + 1/4 cup for topping

  1. Preheat oven to 350 degrees.

  2. Line or spray your muffin tins.

  3. In a large bowl mix together Flour, Baking Powder and Soda, Salt and Brown and White Sugar until well blended.

  4. In another bowl mix Egg, Oil, Yogurt, Vanilla and mashed Bananas until thoroughly mixed.

  5. Slowly incorporate the dry ingredients into the wet ingredients being careful not to over mix!!! [If you over mix your muffins won’t fluff up!]

  6. This is where you separate the mixed batter into two bowls for two different types of muffins 🙂

  7. Add[by folding into batter] White Chocolate into one bowl and Milk Chocolate into other bowl with 1/2 cup of Walnuts each.

  8. Fill muffin cups around 1/2 – 3/4 full and top with a little bit of the remaining walnuts and bake for 20-22 Minutes or until golden brown and fork or toothpick comes out clean!

  9. Cool on rack and ENJOY with butter or on their own!!!

The White Chocolate Chips Muffins Cooking, Halfway through

The White Chocolate Chips Muffins Cooking, Halfway through