THE BEST BUTTER TARTS MADE EASY IN MARK'S EASY KITCHEN

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a unique flavor and is a natural sweetener.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cube the shortening.

Sift the flour into a bowl and add 2 teaspoons of salt.

Add the cubed shortening to the flour a few cubes at a time and cut it in using a pastry cutter.

Mix the vinegar and egg yolk together, then add that to the ice water.

Slowly add the ice water mixture to the pastry, mixing until a dough forms.

Remove the dough, cut it into 4 or 5 portions, wrap each portion in plastic wrap, and refrigerate for about 30 minutes.

Prepare the tart filling by adding brown sugar to a bowl, then pour in the melted butter, add vanilla, and eggs.

Mix the filling together using an egg beater, scraping down the bowl to incorporate everything.

Take the dough out of the refrigerator and flour the counter to prevent sticking.

Form the dough into a round disc and roll it out to about an eighth of an inch thick.

Use a 4-inch diameter lid to cut out circles for the tart shells.

Spray the muffin tin with non-stick spray before placing the tart shells in it.

Add a few raisins to each tart shell.

Use an ice cream scoop to add the filling to each tart shell, filling them about an eighth of an inch from the top.

Place the filled tart shells in the oven at 350°F for about 30 minutes.

Remove the tarts from the oven and let them cool for about an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens