The Butter Tarts are a quick and easy, popular Canadian sweet desserts and the main ingredient in this filling is butter, sugar syrup and egg. However, I have made this recipe as eggless butter tarts, flavored by butter, cinnamon, nutmeg, corn syrup and vanilla extract , while still keeping its classic comforting texture and consistency. Before continuing to read, here’s a quick recap if you missed my Beetroot Halwa recipe in #Desserts.
The butter tarts are objects of cultural pride of many communities across Ontario and indeed Canada. This dish is especially relevant since it started butter tart theme tourism such as the Butter Tart festival at Muskoka Lakes, Ontario, the “Butter Tart Trail” at Wellington North, Ontario and the “Butter Tart Tour” in Kawarthas Northumberland, Ontario.
Make this dessert to impress your guests or treat yourself with this rich, sweet and buttery tart.
- For pastry dough :
- 2.5 cup all purpose flour
- 8 oz or 2 sticks of butter ( cold)
- ½ tsp of sea salt
- For filling:
- ½ cups raisins
- ¼ cup softened butter
- ¼ cups packed brown sugar
- ½ cups corn syrup
- ½ cups thick yogurt
- ½ tsp vanilla extract
- ½ tsp cinnamon powder
- ¼ tsp of nutmeg
- Preheat oven to 400 degrees F. Grease muffin tins to bake the tarts.
- Cut the butter into small cubes. Add salt into the flour and then add butter into it. Mix it by hand till the flour blends well with the butter. Take a little less than a quarter of ice cold water and knead it into a smooth dough.
- Wrap the dough with a plastic cling cover and refrigerate it for 30 minutes.
- Take the raisins in a bowl and cover it with hot water. Keep it soaked for atleast 30 minutes.
- After 30 minutes, take out the pastry dough. Then roll out on a lightly floured surface and cut 4-inch (approx) circles, fit dough circles into muffin cups and set aside in fridge until ready to fill.
- Combine yogurt, butter and corn syrup in a medium size mixing bowl . Stir and mix with a wooden spatula till it forms a homogeneous mixture.
- Add sugar, vanilla extract, cinnamon and nutmeg into the butter mixture. Stir and mix well till it forms a smooth creamy mixture.
- Drain the raisins and pat it dry. Take out the tart shells and divide the raisins equally into all shells. Then pour generous amount of the butter mixture into all tarts.
- Bake the tarts in the preheated oven for 15-20 minutes or until the filling is lightly browned and bubbling. If you love a gooey filling, bake for 15 minutes and if you like a bit firm, then bake completely for 20 minutes.
- Allow the butter tarts to cool in the pan for 10 minutes. Run a butter knife around the outer edges of the tart , remove it from the pan and allow it to cool completely on wire racks.
- Serve them as sweets or desserts.