Eggless Butter Tarts

          This time, for eggless baking, Gayathri had chosen butter tarts, and she had sent a link to the recipe at Joy Of Baking, one of my favorite stop for baking tips. The recipe and the procedure looked pretty much simple except for the egg replacing part. Since the pastry name itself was butter tarts, I didn't skimp on the butter, just went along with the recipe, replacing only the eggs. The end product turned out to be 'utterly, butterly delicious' (borrowing it from Amul), melt in the mouth goodies. If you like the taste of butter toffees, then this is for you..

Need To Have
For The Crust

• All Purpose Flour - 1/2 cup + 2 tablespoons
• Cold Unsalted Butter - 1/4 cup
• White Granulated Sugar - 1/2 tablespoon
• Salt - 1/4 teaspoon
• Ice Cold Water - 1 tablespoon

For The Filling

• Melted Butter - 2 + 1/2 tablespoon
• Flax Seed Powder - 1 tablespoon
• Milk - 3 tablespoon
• Brown Sugar - 1/2 cup 
• Vanilla Extract - 1/2 teaspoon
• Raisins - 1/4 cup
• Light Cream (Half & Half) - 2 tablespoons

Method
          In a food processor, take the flour, salt, sugar and butter, pulse it till it becomes a crumbly mix. Now gradually add the water and pulse it once more till it forms a dough. Remove, shape it into a flat disc, wrap with a plastic wrap and leave it in the fridge for half an hour. After 30 mins, divide the dough into 6 parts, roll into thick discs about 4" in diameter (dusting with some flour when it sticks). Line a muffin pan with this and press it slightly to the bottom and sides. Leave it in the fridge while you prepare the filling. Take the flax seed powder and 3 tablespoon milk and warm it in the microwave for 30 seconds and leave it for at least 5 to 10 mins. Beat the melted butter with the sugar, add the flax seed and the vanilla extract, beat it well till it comes to a creamy texture. Now blend in the light cream, finally fold in the raisins. Remove the muffin pan from the fridge, spoon in the filling till 3/4th height of the crust. Bake it at 375F for 20 to 25 mins, till the crust turns golden. Leave it to cool completely, then remove it very carefully and serve it at room temperature or cold.

Note
If you make the dough with your hand, make sure the butter is really cold, your hands will warm it.
It is a rich dessert, definitely not more than one for me, but absolutely delicious.
Check the oven after 20 mins.
You can roll out the whole dough and cut out circles with a cookie cutter.