Butter Tarts Recipe

225 g/8 oz Shortcrust Pastry
50 g/2 oz butter or margarine, melted
175 g/6 oz soft brown sugar

45 ml/3 tbsp single (light) cream

100 g/4 oz sultanas (golden raisins)
1 egg, lightly beaten
5 ml/1 tsp vanilla essence (extract)

Method:

Roll out the pastry (paste) and use to line 12 greased tartlet tins (patty pans) and prick with a fork. Mix together all the remaining ingredients and spoon into the tins. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes.