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Mother Cribbis's tarts




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




12 homemade tart shells or 18 purchased tart shells, each about 3 inches (7.5 cm) in diameter
2 eggs
1/3 cup ( 75 mL) granulated or brown sugar
1-1/2 cups ( 375 mL) homogenized milk
1/2 tsp ( 2 mL) vanilla
1/4 tsp ( 1 mL) ground nutmeg
2 tbsp ( 30 mL) butter
1/4 cup ( 50 mL) raisins


Recipe



1. Preheat oven to 425 F (220 C). Place oven rack at its lowest level. Line tart pans with homemade pastry. Or if using store-bought frozen shells, leave in foil plates and place on a baking sheet with shallow sides to catch any spills.

2. In a large mixing bowl, whisk eggs until thoroughly blended. Whisk in sugar, then milk, vanilla and nutmeg.

3. Place about 1/2 teaspoon butter in bottom of each shell. Then, scatter a few raisins overtop. Pour in egg mixture, dividing evenly. Bake for 10 minutes. Without opening oven, turn heat down to 325 F (160 C) and continue baking. Tarts are done when custard seems set when pan is jiggled, about 20 minutes more. Cool on a rack. Tarts will keep well, covered and refrigerated, up to 2 days. We don't recommend freezing, since pastry will be soggy when thawed.