Hey everybody. Thought I would share this great Canadian, mouth watering, lip smacking tradition.
I've been experimenting in trying to get the perfect butter tart, which would be one that slowly oozes out and runs down your chin when you sink your teeth into it. But to no avail...yet! These ones are definitely close, and gooey.
So if you try baking these and you end up getting that oozing feeling, please share!
Besides that, I hope you enjoy!
Shortcrust Pastry:
400g Cake and Pastry Flour
200g cold butter
170g cold water
pinch of salt
Here are a couple of great examples of how to do shortcrust pastry:
https://www.youtube.com/watch?v=1siW_wm9TnA
https://www.youtube.com/watch?v=RfD6VmEskxM
Filling ingredients:
1/2 cup unsalted butter
1 cup dark brown sugar
2 eggs
1/2 cup pure Canadian No1 Maple Syrup
1 tbsp real lemon juice
1tsp vanilla extract
1/4 tsp salt
Makes around 12 tarts
First pre-bake the tarts (without filling) at 450 degrees for about 5-6 minutes. Set aside to cool.
Using a double broiler, melt butter and brown sugar together. Then in a separate bowl whisk the eggs, maple syrup, lemon juice, vanilla extract, salt. Then temper in the egg mixture with the butter and brown sugar. Fill pre-baked tarts about 3/4 full each. Bake at 450 degrees for 8 minutes, or until they just start to bubble on top. They will bubble over if you bake them too long, and you won't get the gooey or oozy filling.
Most filling recipes are the same ingredients all around. Some call for corn syrup, some add milk, etc.
I give credit to shnugglebunny on youtube for this one. It's the tastiest I've come across, with a little of my own modification. She brings the butter and brown sugar to a boil first, then adds the other ingredients. Where as I use a double broiler for the butter and brown sugar, not to boil. Then temper in the egg mixture.