Last but certainly not least...Butter Tarts!

Nothing makes Christmas quite as sweet as a nice, gooey, golden butter tart!  : )  It's the perfect end to a holiday meal, and great way to wrap up the Advent recipes for this year!

Ingredients:

• 1/2 cup white rice flour
• 1/2 cup glutinous rice flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/3 cup cold butter
• 1/2 tsp vanilla
• 5 eggs
• 1 1/2 cups syrup (you of course can make your own syrup using melted butter and brown sugar, or try maple or other flavoured syrups for something a little different)
• 1/4 cup glutinous rice flour
• 1 tsp baking powder
• 1/2 tsp salt 
• 2 cups raisins

Directions:

1. Mix the flours, sugar and salt together.  Cut in the butter to make a crumbly mixture.
2. Beat one egg in a small bowl and add in vanilla.
3. Stir the egg mixture into the flour mixture, work it well with your hands to create a soft dough.  If it's too dry, add cold water 1 tbsp at a time until you get a workable consistancy.
4. Chilling the dough for awhile may help make it more workable at this point.
5. Roll out the pastry dough on a well floured surface (I like to roll it out on floured plastic wrap as the dough is then easier to lift off the counter).
6. Cut into circles using a cutter or a glass, and fit them into muffin tins to create tart shells.
7. Beat the remaining 4 eggs with the syrup until frothy.  Add in glutinous rice flour, baking powder and salt.  Mix well.  Stir in raisins.
8. Bake at 350 degrees F for 15 - 20 minutes. Shells should turn a little golden and filling should be firm and not runny.  Allow the tarts to cool before removing from the muffin tins, otherwise the dough will fall apart on you.  You can also make the tart in muffin liners if you prefer.