Butter tart full#
Butter tart free#

This ensures that the sugar has dissolved and the ingredients are evenly incorporated. Only use store-bought if you're in a pinch.

Use homemade pastry for the best-tasting Canadian butter tarts.

Looking for more add-ins? Raisins are the best, but walnuts or pecans are good choices.

Want firmer ones? Use 2 eggs instead of one in the filling.

Want runnier tarts? Shorten the baking time by a couple minutes.

Want to cut the sweetness? Add ½ teaspoon of distilled white vinegar or apple cider vinegar to the filling.

Don't want to use corn syrup? Boil down some maple syrup until it is as thick as corn syrup and use an equal amount of that instead.

Freezer: To freeze, seal the fully baked and cooled treats inside of a zip-top freezer bag or airtight container and freeze for up to 3 months.

If you choose to store them at room temperature, they will last three days.

Leftovers: For best results, it's recommended to store them in the fridge for up to 3-5 days.

A firmer filling can also be made by using a little less liquid in the filling. Runny ones mean that they were cooked for a shorter time. Let the Canadian butter tarts cool for 5 minutes in the pan, then remove them from the pan and let them cool on a wire rack. Watch the Canadian butter tarts closely, as they can start to overflow towards the end of the baking time.Ĩ. Bake at 200☏ for 15 minutes, then raise the temperature to 350☏ and bake for 10-15 minutes, until the pastry and filling has browned.

Butter tart full#

Fill the shells about ¾ full of the filling.ħ. Drain the soaked raisins and put them in the bottom of the pastry shells.Ħ. Cut it into 4-inch circles and line a 12-hole muffin pan with the pastry circles.ĥ. Once the pastry has chilled, roll it out to a little less than ⅛ inch thick. Soak the raisins in ¼ cup of boiling water to soften and plump them.Ĥ. Meanwhile, whisk together all the filling ingredients until smooth.Knead gently a couple of times until smooth, then wrap in plastic wrap and chill for at least 1 hour before rolling. Gradually add the water and mix until a dough forms. Rub the butter, lard, salt, and flour together until the mixture resembles coarse crumbs.You'll need all-purpose flour, butter, lard, salt, and cold water. Pastry: This Canadian butter tarts recipe includes a simple pastry recipe if you want to make your own.

Butter tart free#

Feel free to leave them out if you prefer. Add-Ins: We like to add raisins to our tarts, but not everyone likes that.Eggs: This ingredient gives the filling its custard qualities.Corn Syrup: This sweetens the filling and gives it a distinctive texture.Butter: This adds richness and creaminess to the filling.It doesn't take a lot of ingredients to make a batch of Canadian butter tarts! Let's talk about the key ingredients you'll need to make this recipe. The taste is similar to pecan pie without the pecans or French Canadian sugar pie. This Canadian treat has a crisp pastry crust and a sweet, sometimes gooey center. The filling can be firm or runny, and often has raisins or nuts added. Aboutīutter tarts are small Canadian pastries filled with a sweet custard-like filling. Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. If you enjoy cooking homemade holiday treats we think you will love this traditional Canadian recipe for Nanaimo bars and Christmas cake. Make them just how you like them, and you won't have any leftovers to worry about! Canadian butter tarts are a gooey treat that is sure to be a family favorite.