Rum, raisin and butter tarts

Adam Liaw
Rum, raisin and butter tarts.
Rum, raisin and butter tarts. Photo: William Meppem

These tarts don’t have hearts of gold so much as a fruity, syrupy goodness that’s equally tasty served warm or at room temperature.


½ cup sultanas

2 tbsp dark rum

3 sheets ready-rolled shortcrust pastry

½ cup soft brown sugar

½ cup golden syrup

60g butter, melted

¼ tsp salt

2 eggs

½ tsp vanilla extract

vanilla ice-cream, to serve (optional)


Heat your oven to 200C fan-forced (220C conventional). Cover the sultanas with rum and set aside for 10 minutes to absorb. Thaw the pastry, cut into 10-centimetre rounds and fit them into the cups of a 12-cup muffin pan.

Whisk together the sugar, golden syrup, butter, salt, eggs and vanilla extract. Divide the sultanas between the pastry cases and fill with the syrup to three-quarters of their capacity. Bake for 15 minutes, then allow to cool in the tin. Serve warm with ice-cream, or cool to room temperature before serving. Watch out! They'll be runny inside.

Also try: Adam Liaw's muffin pan flans