Butter Tart Filling Without Cream
Tart

Butter Tart Filling Without Cream

  • July 4, 2022

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.If you've never experienced the sheer bliss that is a butter tart, you're missing out.Inspired by the popular Canadian treat, these simple tarts are made with a Pillsbury™ Pie Crust base and a decadently sweet, gooey filling.Gently press 1 dough round into each muffin cup.3 In medium bowl, beat remaining ingredients with spoon until well blended (mixture will be slightly lumpy).Spoon about 2 tablespoons brown sugar mixture into each tart.4 Bake 20 to 25 minutes or until filling is set and crust is golden brown.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r9d83d30d035e41ffbf0af107c1aed8a0\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); var configuration = {"initAreImagesHidden":false,"hideImagesEventName":"HideStepShots","showImagesEventName":"ShowStepShots","hideImagesButtonText":"Hide Images","showImagesButtonText":"Show Images","hideImagesClass":"rdpHideStepImages"}; var moduleName = 'recipeStepShots'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Some prefer to add raisins to the bottom of the tarts before baking, while others don't.tip 2 For the success of this recipe, the butter should be very soft (not melted) for the filling.tip 3 For a nutty flavor, place a pecan half on top of filling on each butter tart pastry before baking.tip 4 Making these Canadian butter tarts for a party?This recipe can easily be doubled or tripled to feed a crowd.tip 5 Store homemade butter tarts covered in the refrigerator up to one week.Nutrition Information 210 Calories, 10g Total Fat, 1g Protein, 27g Total Carbohydrate, 18g Sugars Nutrition Facts Serving Size: 1 Tart Calories 210 Calories from Fat 90 Total Fat 10g 16% Saturated Fat 5g 27% Trans Fat 0g Cholesterol 40mg 13% Sodium 150mg 6% Potassium 35mg 1% Total Carbohydrate 27g 9% Dietary Fiber 0g 0% Sugars 18g Protein 1g Vitamin A 4% 4% Vitamin C 0% 0% Calcium 0% 0% Iron 0% 0% Exchanges: 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 2 *Percent Daily Values are based on a 2,000 calorie diet.*Percent Daily Values are based on a 2,000 calorie diet.More About This Recipe One of our Pillsbury™ editors grew up enjoying store-bought butter tarts in her Canadian-American grandmother's kitchen.She confirms that these homemade tarts taste just like the ones she remembers from her childhood!(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_08a820da-25f8-4245-b54a-6db4bd4051a3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r57396b3f117e442b8f9e36d3c373d3b2\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); 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BEST Canadian Butter Tarts

BEST Canadian Butter Tarts

BEST Canadian Butter Tarts

These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.Though, the first printed recipe for butter tarts was published in The Women’s Auxiliary of the Royal Victoria Hospital Cookbook in 1900, out of Barrie, Ontario.(source: Food Network Canada and Food Blogger of Canada) Whether a true butter tart has a runny or firm filling, plain or with raisins, is a matter of passionate national debate.Easily adaptable – I love adding chopped pecans to the filling for some crunch and a nutty flavor.However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.– I love adding chopped pecans to the filling for some crunch and a nutty flavor.However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.I didn’t have pecans on hand, so I added mini chocolate chips, and WOW!Gradually stir in the liquid, adding just enough water to make the dough cling together.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.In a small saucepan over medium heat, melt the butter and brown sugar until combined.– I know this goes against all pie crust rules, but I find it much easier and faster to cut softened butter and lard than cold.Bake in the lower third of oven – This will help the bottom of the tarts turn golden at the same time the edges are done.If any of the butter tarts are stuck to the pan, use a fork to gently loosen and remove.If storing in the fridge, you can eat them cold or bring them to room temperature before serving.Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag.Yield: 12 butter tarts Print Recipe Pin Recipe Description This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.Ingredients Makes 12 butter tarts Pastry 3 cups ( 375g ) all-purpose flour, plus more for dusting.(5ml) vanilla extract 1 large egg Optional 1/2 cup chopped pecans, walnuts, raisins or chocolate chips Instructions In a large bowl, toss together the flour, baking powder and salt.Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.Divide the pecans (if using) among the pastry shells and pour in the filling until half full.Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.To prepare the freezer dough for use: Thaw overnight in the fridge and leave out for 15 minutes at room temperature before rolling.If storing in the fridge, you can eat them cold or bring them to room temperature before serving.This post was originally published on June 15th, 2017 and has been recently updated to include step-by-step photo instructions. .

Nana's Butter Tarts

Nana's Butter Tarts

Nana's Butter Tarts

Here's the best classic recipe for traditional Canadian butter tarts made with raisins, optional nuts, and sweetened with maple syrup.With a flaky pastry crust, a soft and gooey center, and a slightly chewy top, Nana's Butter Tarts will become your favourite butter tart recipe, too!However, this recipe for traditional butter tarts can be adapted to your family's tastes.Every Christmas that I can remember my family has looked forward to receiving a cookie tin filled with butter tarts from my mother-in-law.Several years ago, I finally got up the nerve to ask her for the recipe, which she, of course, willingly passed on to me.I decided it was my turn to honor this annual tradition, and armed with her recipe, I was happy to take over this responsibility.In memory of my sweet, generous, thoughtful mother-in-law, I'm sharing her recipe for the very best Canadian butter tarts!Read more here about the interesting history and origin of Canadian butter tarts in this article from Food Bloggers of Canada.Butter tarts sweetened with a little maple syrup as well as brown sugar are my family's favourite.However, if you're short on time, you can also make these butter tarts using frozen shells.However, if you're short on time, you can also make these butter tarts using frozen shells.This year, I also made a batch of tarts with gluten-free pastry with good results.However, I persisted and found that if I coaxed the little rounds into the tart pans and spoke nicely to them, they cooperated.You can use Bob's Red Mill Gluten-Free Pie Crust mix to make gluten-free butter tarts, or your favourite gluten-free pastry recipe.Rinse sultana raisins (look for organic) with hot water a couple of times.Measure the brown sugar, maple syrup, and butter into a medium bowl.A chewy topping opens up to a sweet gooey center, all encased in a flaky pastry shell!I use a quality non-stick pan, and I've never had to grease it when using my pastry recipe above, which contains a lot of butter.▢ ½ cup finely chopped pecans or walnuts (optional) Instructions For the pasty: (* See note below for optional gluten-free pastry) Put flour and salt in food processor and pulse.Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.Measure the brown sugar, maple syrup and butter into a medium bowl.Carefully spoon into 24 three-inch pastry-lined tart shells, filling ⅔ full. .

Easy Butter Tarts

Easy Butter Tarts

Easy Butter Tarts

All butter tarts can be very easy, so if you are looking for a last-minute baking idea grab some pastry shells.At Christmas time I also like to make Holiday Mini Butter Tarts.That is something that I have seldom done as store-bought is pretty good; you still get a flaky crust and let’s face it so much easier.Sign up today for free and be the first to get notified on new updates on delicious recipes, reviews and more.I am just saying that if you need something quickly, run to the store and grab some ready to fill tart shells and you will have these puppies whipped up in no time flat!Just put them in a sealed container, layer wax paper between the rows and freeze.They may get bumped out, as some things do when I want to try new items, but we love them and they are great at any time of the year!!I don’t like a big thick pastry laden butter tart, that is too much for me.The butter tart is a very Canadian dessert in English speaking parts of Canada.These butter tarts can be whipped up in a snap and are gorgeous on a platter of treats for the holidays.In a large bowl mix together your corn syrup with melted butter and brown sugar.Pour this delightful filling into your tarts and bake until lightly browned or about 15 minutes. .

My Butter Tart Recipe

My Butter Tart Recipe

My Butter Tart Recipe

Melt your butter ( or margarine), then add in the vanilla, egg, cream and brown sugar.Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way.I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer.A good frozen tart shell will hold the contents in, and cook at the same time.Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.I have never had a complaint that I used pre-bought shells and actually everyone is too busy drooling and grabbing more tarts to really notice or care.The filling is the most important part, of course, but it works to perfection with the pre-made tart shells. .

Old Fashioned Butter Tarts

Old Fashioned Butter Tarts

Old Fashioned Butter Tarts

This butter tart recipe is a Canadian classic dessert recipe with sweet, slightly runny filling and flaky melt in your mouth made from scratch pastry.This butter tart recipe can be made and ready to eat in less than an hour! .

An Easy No Bake Peanut Butter Pie Recipe

An Easy No Bake Peanut Butter Pie Recipe

An Easy No Bake Peanut Butter Pie Recipe

The best part about this easy Peanut Butter Pie recipe is that there’s no cream cheese and no Cool Whip!This chocolate peanut butter pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day.It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess!Finely crush an entire package of whole Oreos in a food processor or blender.If you’re making it in an 8×8 dish, I would line the pan with foil (so it will come out easier) and press the crumbs only into a bottom layer.I used a glass to make pressing the crust into the bottom and sides of the pie plate easier.Meanwhile, add 1 1/2 cups creamy peanut butter, 1 cup powdered sugar, and 1 stick (8 tablespoons) softened butter to a large mixing bowl or the bowl of a stand mixer.Spoon the peanut butter mixture over the crust into a smooth layer and place back in freezer.In a saucepan, bring 1/2 cup heavy whipping cream to a rolling simmer.Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth.Watch the video below to see how easy it is to make this peanut butter pie recipe!1/2 cup heavy whipping cream Instructions Finely crush the Oreos with a food processor, blender, or in a Ziploc bag.Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer.Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl.In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat.Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. .

Canadian Butter Tarts

Canadian Butter Tarts

Canadian Butter Tarts

They’re beyond simple, super sweet and gooey and fabulous served warm, topped with fresh whipped cream!I came across this humble butter tart a few weeks back while scrolling the internet.Since I was totally new to the Canadian butter tart game, I decided to just go with their posted recipe.I popped the tray out of the oven, let them cool for just a bit and tried one warm with some fresh whipped cream.I’m not gonna lie, I’ve also opted to make things even easier and make them with some store-bought Pillsbury Refrigerated Pie Crusts, and honestly, they’re still fantastic.Just roll out the pie crusts and cut with your four-inch cookie cutter and pop into your standard muffins tin, fill and bake and your less than 20 minutes from sweet tarts you’re sure to devour in no time!A Few Cook’s Notes for Canadian Butter Tarts Recipe As I mentioned above, you can opt to add the raisins or leave them out.They're beyond simple, super sweet and gooey and fabulous served warm, topped with fresh whipped cream!Ingredients 1x 2x 3x Pastry Dough 1 1/2 cups all-purpose flour, plus a bit more for dusting.white vinegar Filling 1 cup light brown sugar, firmly packed.Add the cubed butter and cut in with a pastry cutter until the mixture is in pea-size pieces.In a small bowl, mix the water, egg yolk and vinegar until well combined.Add an additional tablespoon water if the mixture appears dry.Remove from the fridge and roll out on a lightly floured surface into a 16x12-inch rectangle, about 1/8-1/4-inch thick.Use a 4-inch round cookie cutter to cut 12 pieces, rerolling the dough if you need to.Filling In a medium bowl, mix together brown sugar and salt.Remove from oven and run a knife around the edges of each tart to loosen.If you do use Pillbury Refrigerated Pie Crusts, you will need one full box. .

Butter Tarts

Butter Tarts

Butter Tarts

But enough of my lamenting, the pastry is made, cut and fitted into their little pockets and then it just takes a few minutes to whisk together the filling.I find that using the cream thickens the filling just enough that isn’t doesn’t run down your chin when you take that first bite.If you make different kinds, then you can place just a piece of pecan or a single raisin on top of the tart as soon as it comes out of the oven so that folks can tell them apart. .

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