Canadian Butter Tart
If you like treacle tart this will be an amazing tart. My version of the Canadian butter tart.
I still remember the chefs arguing over which recipe is the true Canadian butter tart. Should it have raisins, currant, walnuts, pecan, all, or none? I kept it simple!
Ingredients
Shortcrust:
- 325 g plain flour
- 150 g butter cold and diced
- 30 g dark brown sugar
- 1 egg
- 2 -3 tbsp ice-cold water
Filling:
- 110 g butter
- 120 ml maple syrup
- 1 tsp vanilla extract
- 300 g brown sugar
- 1 tbsp flour or cornflour
- 2 eggs
Instructions
- Preheat the oven to 160˚C. Grease a 12 holes muffin tray and keep it aside.
- In a bowl, combine the flour, sugar, and butter until it resembles very fine breadcrumbs.
- Add in one whole egg and 2-3 tbsp ice-cold water. Knead the pastry until the consistency is smooth and pliable. Add an extra spoon of water if needed. Form a ball and cover with cling film and place in the fridge to rest for 10 minutes.
- Remove from the fridge and roll the pastry on a floured surface. Cut 12 circles and place in a muffin tray. Place in the fridge to set for a further 10 minutes.
- Next, blind bake the pastry. Line the muffin tray with cling film or parchment paper and blind baking beans. Place the muffin tray in the oven to blind bake for 10 minutes. Remove the blind baking beans and place a further 5 minutes in the oven. Remove the tray from the oven and keep it aside until needed.
- In the meantime, in a saucepan, melt the butter with the maple syrup and brown sugar for 2-3 minutes stirring to melt the brown sugar. Remove from the heat and set aside to cool.
- Transfer in a bowl, and whisk in the flour, then the eggs until light and fluffy.
- Carefully fill the tart shells with the mixture and place in the oven for 12-15 minutes until just set but still a little wobbly in the centre. Remove from the oven and set aside for 20 minutes to cool. Repeat the process for the next 12 tart shells.
- Enjoy during the day or store in the fridge for 2-3 days.