Butter Tarts

Butter Tarts are a Canadian classic, right up there with Tim Hortons and hockey (and maybe Nanaimo Bars too)! 

I usually make a Butter Tart recipe that is sweet and syrupy and drips all over your chin.  I came across this recipe from the Joy of Baking website (http://www.joyofbaking.com/ButterTarts.html).  This recipe makes a thick creamy filling compared to the syrupy version I'm used to.

The original recipe comes from the Best of Bridge cookbooks.  If you're not familiar with the Best of Bridge series, they are a great read full of good recipes.

Butter Tart Filling:

1/3 cup (70 grams) unsalted butter, softened

1 cup (215 grams) light brown sugar

2 large eggs
1 teaspoon pure vanilla extract

1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)

1/2 cup raisins or 1/2 cup pecans or walnuts (toasted and chopped) (optional)

Unbaked tart shells (I use Tenderflake)

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling.  

Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool.

Makes 12 - 4 inch tarts.