Butter Tarts

I got a chance to help out again on the pastry side, and we made butter tarts...

• 5300g corn starch
• 2 lb melted butter
• 2360g sugar
• 2400g eggs
• 1 L raisins
• 96 x 4" frozen pie tops

Thaw the pie tops in the fridge ahead of time, or stick them into a 325F oven on sheet pans for 1 minute until soft and ready to use.

Soak the raisins in boiling water until they're plump, then strain.

Stick the butter into a microwave for 2.5 minutes to melt. Heat the cornstarch in a double boiler. Meanwhile, measure out the sugar, and eggs. Add the ingredients to the mixer in this order: sugar, melted butter, cornstarch... mix a little, then gradually add the egg while mixing, and mix until just combined. If it gets over-mixed then it will have too much air, causing it to puff up in the oven then collapse.

Place the pie tops into greaced muffin tins, folding over 3 times so that they fit in nicely. Add about 7 raisins to the bottom of each, then fill with the butter mix, leaving 1/8" for it to expand.

Bake at 325F for 20 minutes.