Honey Butter Tarts

1.In a medium sized stainless pot, melt the butter and brown sugar until smooth.

2. Add the BeeMaid Honey and corn syrup, then whisk until smooth and completely incorporated.

3. Remove from heat and add the cream, salt and vanilla extract. Whisk until fully combined.

4. Once the mixture has cooled to just slightly warm (but not hot) whisk in the eggs until combined.

5. Strain the mixture through a fine mesh strainer into a pourable container (note: mixture can also be put into a sealed container and refrigerated until required use – up to 3 days).

6. Preheat oven to 350F.

For Mini Tarts: Add 1 tsp of currants or raisins into the pre-baked tart shells, then add approx. 2 tsp of filling mixture until it reaches the bottom of the crimped edge.

For Regular Tarts: Add 1 Tbsp of currants or raisins into the pre-baked tart shells, then pour 2 Tbsp of filling until it reaches the bottom of the crimped edge.

7. Place the filled tarts on a large lined sheet pan and bake (10-12 for mini tarts and 16-18 for regular tarts) until the filling appears bubbly but no longer jiggles in the centre.

8. Allow the tarts to cool fully before enjoying or storing to freeze.