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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.