Chai Butter Tarts Recipes

CHAI BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
• Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
• Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

MAPLE BUTTER TARTS

Steps:

• Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°., Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells., Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired.

CHAI TRUFFLE TART

Steps:

• Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack., Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape., Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.