“Always a classic Canadian treat these Old Fashioned Butter Tarts are filled with a thick syrupy brown sugar filling inside a flaky tart shell. Raisins are optional but I highly recommend them!”
1. Preheat the oven to 400°F. Roll the thawed and room temperature pie crust out to a 1/4 inch thickness and use a cup to cut out a circle in the pastry large enough to cover the sides of the muffin tin you plan after pressing the pastry into the cup. I used a small bowl to cut my pie crust circles. – Carefully place the pie crust circle cutouts into each cup of a muffin tin pressing the bottom down and sides of the pastry into the cup.
4. Once the butter has cooled off enough that you could dip your finger in without burning it whisk in the egg. Then whisk in the brown sugar, vanilla, corn syrup, and milk until combined.
5. Fill each tart pastry evenly with the butter tart filling. Don't overfill, leave a little pastry showing at the top of each filled tart. Add a few raisins to each tart (optional).