my dad's fav butter tarts recipe to piss off the !leafs

Butter tarts are kind of like Canada's version of a pecan pie, it's the same kind of syrupy filling but instead of pecans you use raisins. Whether butter tarts should be firm like this or liquidy like this is very controversial, my dad kicks it up a notch by liking them so liquid-y they're barely set. These are a terrible thing to make if you have to transport them 8 hours and then somehow stuff them in a stocking FYI

His favourite recipe was my great grandma's which has no eggs so it has a liquid-y style filling, to make them firmer like the ones you get in the store just add 1 egg to this recipe and cook them an additional 2-5 minutes. The ones in the bottom of this photo are made with egg and are firmer and have more of a crust compared to the ones without egg in the top rows.

For 30 tarts:

30 tart shells (I've been using @JoyceChristmasCarolOates pie crust for most pies lately and it's great https://rdrama.net/h/food/post/155590/chicken-pot-pie-marseyblackpeepee but these are just store bought because muffin tins make them slightly too large for my tastes and I don't have tart tins)

1/2 cup raisins

2/3 cup butter

1 cup corn syrup

1 cup brown sugar, packed

2 tsp vanilla extract

1/4 tsp salt

1. Preheat oven to 450 F

2. Put a few raisins in each tart shell

3. Cream your butter and sugar together, then add your corn syrup, vanilla extract, and salt, and mix until smooth. If you're adding an egg to make it firmer, add it here

4. Put in the oven for 10 minutes or until they're as browned as you like, they will firm up as they cool. The ones in my photos were both baked for 10 minutes.

PS. cats seem to really like these so if you knock half of yours on the floor like I did, your Marsey can help clean up bonus picture of my assistant