Graham Crust Butter Tarts
Description
Graham cracker crust creates a new-style butter tart with traditional filling and optional raisins and nuts.
Ingredients
•
2 1/2 cups graham cracker crumbs
•
1/4 cup white sugar
•
11 tablespoons unsalted butter, melted
•
1 cup light brown sugar
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1/3 cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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1/4 cup half-and-half
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1/2 cup raisins, or as needed
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1/2 cup chopped pecans, or as needed
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
2
Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
3
Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
4
Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
5
Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
6
Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.