Ingredients
- 20 (3 inch) unbaked tart shells
- ½ cup packed brown sugar
- ¼ cup butter, softened
- 2 eggs
- 1 cup golden corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ teaspoon ground cardamom
- 1 cup raisins
Why You'll Keep Making This
These tarts combine the rich, buttery sweetness of a classic treat with warm, spicy chai flavors. The blend creates a cozy and unique dessert that feels both familiar and exciting. Perfect for sharing with friends or enjoying with a cup of tea.
Tips To Improve This Recipe
- Use cold butter when making the crust to ensure a flaky texture.
- Don’t overfill the tart shells to prevent the filling from spilling over during baking.
- Let the tarts cool completely before removing them from the pan to keep their shape intact.
- Don’t overfill the tart shells to prevent the filling from spilling over during baking.
- Let the tarts cool completely before removing them from the pan to keep their shape intact.
Directions
Heat your oven to 375°F (190°C) and lining a baking sheet with your tart shells. In a bowl, cream together the brown sugar and butter using an electric mixer until it’s smooth and fluffy. Then, add the eggs, corn syrup, vanilla, lemon juice, and all the warming spices—cardamom, cinnamon, nutmeg, and ginger—and mix everything until well combined. Spoon some raisins evenly into each tart shell, then pour about two tablespoons of the syrupy filling over them. Pop the tarts into the oven and bake until the pastry is nicely golden and the filling has set, which should take around 20 minutes. Once done, let them cool on a wire rack before digging in.
Serving Style Ideas
Serve warm or at room temperature alongside a cup of chai tea or coffee. They also pair nicely with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Leftover Storage Tips
Store in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to a week and warm slightly before serving. These tarts can also be frozen for up to a month; thaw overnight in the fridge.
