Timothy Chia, Caffé Pralet
Make Tart Pastry Dough. Cream butter, sugar and salt together briefly to blend. Beat egg and vanilla together, then gradually mix into butter mixture. Add flour and mix on low speed until combined. Do not overmix.
Divide dough into 6 portions. Press portions into round tart pans (7 cm diameter by 3 cm deep) to form shells about 4 mm thick. Trim edges. Chill lined pans until needed.
Make California Raisin and Butter Filling. Combine all ingredients except California Raisins in a bowl and whisk well until sugar dissolves.
Divide California Raisins between dough-lined pans, sprinkling them evenly over the dough. Ladle filling mixture into pans, filling each one about 2/3 full.
Bake tarts in a preheated oven at 200°C for about 12 to 15 minutes. They are done when the rims of the tart shells start to brown.
Let tarts cool completely before unmoulding.
Ingredients
Directions
Make Tart Pastry Dough. Cream butter, sugar and salt together briefly to blend. Beat egg and vanilla together, then gradually mix into butter mixture. Add flour and mix on low speed until combined. Do not overmix.
Divide dough into 6 portions. Press portions into round tart pans (7 cm diameter by 3 cm deep) to form shells about 4 mm thick. Trim edges. Chill lined pans until needed.
Make California Raisin and Butter Filling. Combine all ingredients except California Raisins in a bowl and whisk well until sugar dissolves.
Divide California Raisins between dough-lined pans, sprinkling them evenly over the dough. Ladle filling mixture into pans, filling each one about 2/3 full.
Bake tarts in a preheated oven at 200°C for about 12 to 15 minutes. They are done when the rims of the tart shells start to brown.
Let tarts cool completely before unmoulding.