Now that I’m back in school, I’m surprised how quickly I went from going to sleep early and waking up at a reasonable hour to staying up all night and sleeping all day.
My brain may be growing, but my circadian system is regressing.
In an effort to reset my internal clock, I decided to get up when my alarm went off, regardless of how much sleep I’d had. Eventually, I figured, I’d be tired enough to fall asleep at a reasonable hour.
But then Sunday night rolled around (Monday and Tuesday are my weekend) and after submitting my last assignment, I decided to rally and go out with some friends.
My first rally amounted only to me standing in my kitchen, eating grapes.
It was only after I got into bed and immediately became wide awake that I rallied again to actually make it out of the house.
Next time, I’m skipping the grapes and getting my energy from these butter tarts.
- 3 packages of frozen mini tart shells (I used Tenderflake)
- 1/2 cup butter
- 1/4 cup corn syrup
- 1/4 cup maple syrup
- 2 cups brown sugar
- pinch of salt
- 4 eggs
- 2 1/2 cups raisins
- 2 teaspoons vanilla
- Preheat the oven to 375 degrees Fahrenheit. Separate the tart shells onto a baking sheet (or two) and set them aside.
- In a saucepan over medium-low heat, melt the butter. Then keep stirring it over the heat until it’s brown – it’ll start to foam a little and separate, and then you’ll get tiny caramelized bits. It’ll smell slightly nutty.
- Stir in the corn syrup, maple syrup, brown sugar, and salt. Keep stirring until the sugar and salt have dissolved.
- In a separate bowl, whisk the eggs. Pour some of the syrup mixture into the eggs while whisking continuously, and then – while continuing to stir! – pour the egg mixture back into the saucepan. (This process is to prevent the eggs from cooking when you add them to the hot liquid.)
- Remove from heat, and stir in the raisins and vanilla.
- Scoop the filling mixture into the tart shells.
- Bake for about 15 minutes for a gooey filling – if you like your filling on the runny side, bake them for about 12 minutes.
- Let cool and serve.