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Boozy butter tarts

These decadent tarts offer a playful adult twist on the classic Canadian butter tart recipe with a dash of spirited fun.

Inspired by the lively tune “Shaboozy”, and the bottle of spiced rum on my kitchen counter, these butter tarts are infused with a definite kick of booze, a perfect blend of indulgence and delight. Paired with mini Pie Junkie tart shells, these are both festive, and fun.

Spiced rum-soaked raisins bring a warm, festive twist to these butter tarts. The rum adds layers of flavour, seamlessly blending with the classic filling. The cinnamon, nutmeg and clove in the rum evoke the season, while the vanilla and caramel undertones complement the buttery rich filling.

Soak the raisins in water or orange juice if rum isn’t your thing. Equally delicious.

Boozy butter tarts
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Boozy Butter Tarts

Ingredients

  • 1 cup Thompson raisins
  • 1/2 cup spiced rum
  • 2 eggs
  • 1 cup golden syrup
  • 1/4 cup melted butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 dozen Pie Junkie frozen tart shells

Instructions

  • In a small bowl, add raisins and spiced rum. Let raisins plump in the rum for 30-60 minutes. Drain and keep rum for your next cocktail or glass of eggnog.
  • Preheat oven to 375 F.
  • In a medium-sized bowl, whisk 2 eggs. Mix in syrup, butter, brown sugar and vanilla.
  • On a baking sheet, spoon-filling into unbaked Pie Junkie tart shells about 2/3 full.
  • Bake for 15-20 minutes or until the crust starts to turn brown.
  • Remove from oven and let sit in the pan for 5 minutes. Remove to a rack and cool.

Notes

Substitutions
Instead of rum, try Eiswein (ice wine), Grand Marnier, port or brandy.
Replace raisins with currants, dried cherries or dried Saskatoon berries.
Replace golden syrup with corn syrup.
Balance the sweetness with 1 tsp of white vinegar or lemon juice.