Rum and Butter Tartlets
A delicious modern take on a vintage recipe.
Ingredients
Scale
- 70g currants
- 50g butter
- 60g cream
- 100g maple syrup
- 1 tbsp rum / rum essence
- 1 egg
- 12 sweet tart shells
Instructions
- Soak the currants in the rum for at least 1 hour.
- Melt the butter. Add the cream, maple syrup, rum and currants.
- Whisk in the egg.
- Fill the tart shells and bake in a moderate oven (180C) until the filling was set and the pastry is golden. This was 40 minutes for me.