Time Needed
- Preparation Time: 10 Minutes
- Baking Time: 15-20 Minutes
- Cooling Time: 15 Minutes
Ingredients
- 75 Butter
- 200g Light Brown Sugar
- 2 Eggs
- Vanilla
- 55g Currants
- Shortcrust Pastry (Ideally made with Butter)
Equipment You’ll Need
- An Oven (Pre-heated to 190°C / 370 °F)
- A Large Bowl
- A Spatula
- Two Spoons
- Two Muffin Tins
- A Rolling Pin
- An appropriate size of cutter for your tin
- Kitchen Scales
- A Cooling Rack
Method
Step 1
Roll out your shortcrust pastry using your rolling pin until it’s about 3mm thick then use your pastry cutter to cut the cases.
Step 2
Lightly grease your muffin tin with butter then place your shortcrust pastry circles into the tin.
Step 3
Melt your butter in your bowl, add your sugar, eggs and vanilla and stir to combine them.
Step 4
Add your currants to your mix and stir them in thoroughly.
Step 5
Add a spoonful of mixture to each case until you’ve filled all the cases
Step 6
Place your baking tray into your pre-heated oven and bake at 190°C (370 °F) for 15-20 minutes until the filling has set.
Step 7
Once baked be careful as the filling will be extremely hot, allow the Butter Tarts to cool for at least 15 minutes either in the tray or on a baking rack.
Butter Tarts store well, if you can resist eating them, you can store them in an air tight container or freeze them.