Canadian Butter Tarts
I am partial to a little something salty and sweet and although this recipe appears to not have a lot going on as far as fillings are concerned, you will be absolutely in love with them. The pastry is divine, crumbly, short and perfect for the silky sweet and salty custardy filling, which is very caramelly as well. Difficult to describe, trust me and make a batch. Instant addiction. They reminded me of a pecan pie, without the pecans. But more salted caramel. If that works for you?
Try some of our other pies or tarts, we do often refer to ourselves as Tarts R Us!
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- 200 Grams bakers or strong flour
- 2 Pinches pink salt flakes BUY
- 110 Grams cold lard, cubed
- 60 Grams ice water
- 1 egg yolks large
- 1 Teaspoon white wine vinegar
- 220 Grams dark brown sugar
- 1 Pinch pink salt flakes BUY
- 60 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 eggs XL
To make the pastry, place flour and salt into the Thermomix bowl. Blend 10 sec/speed 10. Add lard and combine 15 sec/speed 6. Or until mixture has come together.
In a small bowl, mix water, yolk and vinegar with a fork. Add to Thermomix bowl and knead 1 min/dough setting/Interval.
Tip out on to a floured silpat mat. Shape into a flat square. Wrap up and refrigerate for at least 30 minutes.
Preheat oven to 180°C.
Once chilled, flour the bench and roll the dough out to a 40cm x 30cm rectangle. Cut out 8cm circles and place them in a muffin tin. You want the dough to come about half way up the tin. Freeze for 30 minutes
Bake pastry shells for 12-15 minutes, until light brown. If they've puffed up just press down gently with fingers. Cool.
To make to filling, place dark brown sugar and salt into the Thermomix bowl. Combine 6 sec/speed 8. Add butter and mix 20 sec/speed 6. Or until combined. Add vanilla and egg and mix 6 sec/speed 4. Or until just combined.
Pour into tart shells, about 3/4 of the way up. Top with a sprinkle of pink salt flakes.
Bake for 13-15 minutes, until browned and bubbling. Let cool in the pan.
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