Mmmm...Butter Tarts

What is the best Canadian invented recipe ever?  Butter tarts of course! 

Growing up whenever I went to visit my best friend Sheila's Grandmother she always had a butter tart for me.  (Even as teenagers when Sheila was diabetic and couldn't have the pure sugar treat Flo always made sure that I got a butter tart.) They were the best ever!  I don't have Flo's recipe but I think this one is pretty close. 

You can use any pie crust recipe that you like, I use the one from Food That Really Schmecks (awesome recipe book!) but I make it in the food processor.  In all honesty, I hate making pastry.  It is a pain in the butt, things never seem to go quite right for me.  I have gained a new found respect for people like Flo who used to bang off dozens of tarts at a time. 

The Butter Tart filling recipe is from my Aunt Geraldine.

1 1/2 cup brown sugar
1/4 cup corn syrup
3 tbsp butter (room temp.)
1/2 tsp vanilla
1 cup raisins (soaked in hot water and drained)
2 eggs
pastry tart shells (approx 24)

Separate eggs and set the whites aside. To the yolks add all the other ingredients and mix well. Beat the egg whites until stiff, add to the yolk mixture carefully and fill the tart shells. Bake at 350 degrees for 15 - 20 minutes or until pastry is brown and centres are bubbly. Cool and remove from pan.  Try and eat just one!

Note: Instead of corn syrup we use Lyle's Golden Syrup or Simple syrup. My mom has used honey but they are extremely sweet and don't recommend it.