February 22, 2014

Canadian Butter Tarts

I've been wondering why I've never made my own butter tarts before. I've surely gone to the grocery store and purchased half a dozen in the past, resisting to not devour the entire box once I got home; but after watching the Canadian women's hockey team kick ass in the last few minutes of the third period and winning in overtime, I was inspired. Inspired to bake deliciousness. Look, they're sweet, rich, butter and melt in your mouth. Who could resist? 

The best part is, it's ridiculously simple to make and you probably already have the ingredients in your kitchen.


We begin with dark brown sugar. It has to be dark- that's where all the yumminess resides.

3/4 cups, packed into a large bowl.
Then a large egg. This was a fancy-schmancy egg as it was free-run with omega and something else. Any large egg will do.
Here's an action shot. Cracking an egg with my left hand (I'm a righty) and trying to capture the insides sliding out, all while using a prime lens is harder than you'd think!
Thus, my yolk broke. No big deal.
Add in a quarter up of softened butter.
Everything will look wonderful in the bowl, just like this.
Then you take a whisk to it and it will start to look not so wonderful.
But not to worry a minute or two of vigorous mixing later, voila!
Add a tablespoon of cream, or milk. The recipe called for cream but I had just finished the carton the day before. Milk worked just fine!
Then a generous teaspoon of real vanilla extract. At this point, I mixed some more and I couldn't help but to taste it. Yeah, it was good. :)
Some people like plain butter tarts, other with nuts and/or raisins. I like them all, so I decided to chop up some walnuts...

Grab a handful of raisins, which I found in the back of the pantry. Still good, but just a touch dry. They will plump up though, so if you've got some laying around, use them!
Then a took out my box of Tenderflake Tart Shells. Saves me time, they can be used right away and they're inexpensive!
The first couple tarts were plain, then raisins were added and finally walnuts with the raisins. I like variety.
Filled three-quarters of the way up, giving the mixture enough room to rise so it doesn't overspill.
Some of these have raisins or walnuts and raisins. I didn't bother to mark them.
Life is like a box of butter tarts, you never know which one you're gunna get.
These babies bake for about 20 minutes at 350F, or until the shells are golden and the mixture is lovely and bubbling.
You know you've done it right when there's a nice sugary crust on top!
The filling is perfectly gooey and sweet, not too runny and are perfect paired with the slightly salty, flaky tart shell. I had trouble eating just one. Eat it with a cup of black tea, some coffee or a glass of cold milk, you'll end up wanting another one!

Maybe I'll make the filling and just spread it on raisin toast, just like jam. HOW GOOD WOULD THAT BE?!

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Canadian Butter Tarts
Makes 12 small servings
  • 3/4 cup dark brown sugar, packed
  • 1 large egg
  • 1/4 cup salted butter, softened to room temperature
  • 1 tablespoon cream or minimum 2% milk
  • 1 teaspoon vanilla extract
  • Up to 1/3 cup of add ins, optional (I used raisins and walnuts)
  • 12 (2 inch) unbaked tart shells, thawed

Directions

  1. Preheat oven to 350F (170C).
  2. Cream together butter, sugar.
  3. Add the egg and mix for a minute or two.
  4. Toss in the dairy, vanilla and add ins of your choice, combine well.
  5. Spoon the filling into the tart shells, 3/4 full and bake (middle rack) for about 20 minutes or until your house smells amazing and the shells are golden brown. Allow to cool slightly allowing the filling to set up a little before you inhale it! Plus, it'll be molten hot. Enjoy!

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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