This Rum Raisin Butter Tart Squares Recipe will scratch your butter tart recipe itch without having to make and roll pastry...

Ingredients
Base:
½ cup (125 mL) butter, softened
2 tbsp (30 mL) icing sugar
1½ cups (375 mL) AP flour
Topping:
1½ cups (375 mL) packed brown sugar
¼ cup (60 mL) butter, melted
2 eggs, beaten
1 tbsp (15 mL) white vinegar
1 tbsp (15 mL) dark rum
1 tsp (5 mL) vanilla
1 cup (250 mL) raisins

Method:
In bowl, cream butter with icing sugar; mix in flour until it looks like small crumbs.
Press into parchment paper--lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden, 12 to 15 minutes.
Topping:
Whisk together brown sugar, butter, eggs, vinegar, rum & vanilla; stir in raisins.
Pour over baked Base.
Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, around 35 minutes.
Let cool in pan on rack. Refrigerate 1-2 hours then cut into squares.


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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ

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