About this recipe:A buttery shortcrust pastry is used to lines tart tins, which are then filled with a mixture of butter, golden syrup, brown sugar, raisins, eggs and nutmeg. Delicious dessert idea or for an afternoon treat.
Makes: 24 7.5cm tarts
1 recipe shortcrust pastry for a 23cm tart
150g unsalted butter
350g golden syrup
220g dark brown soft sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
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Method Prep:20min › Cook:15min › Ready in:35min
Line 7.5cm tart tins with pastry. Chill while making filling.
Melt butter. Stir in golden syrup, dark brown soft sugar, raisins, nutmeg and salt; mix thoroughly. Let mixture cool. Beat the eggs just sufficiently to combine yolks and whites and then mix into the butter syrup. Pour filling into pastry lined tart tins. Set tins on a baking tray.
Bake on lowest rack in very hot preheated oven, 230 C / Gas 8, for 15 to 20 minutes. When baked, loosen edges with pointed knife. Allow tarts to stand for at least 10 minutes before removing from tins.