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If you have never had a classic butter tart, this recipe is a must-try. It hits all the taste buds, and it’s so easy to make
These tarts are unbelievably gooey, buttery and flaky—a perfect treat for those with a sweet tooth. I like to use a French brisée dough for a buttery, flaky pastry, but regular pie dough is fine as well. You’ll see that I use raisins, but if you’re not a fan, try pecans (or nothing) in the filling.
NOTE The filling can keep for up to one week in the fridge. It will separate as it sits, so before using it, always give the mixture a good stir.
Makes 17 to 18 tarts; Prep time: 1 hour; Cook time: 20 to 25 minutes
Excerpted from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright © 2023 Steven Hodge. Photographs by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.