Butter Tarts (Classic Version) - Joyofbaking.com

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a unique flavor and is a natural sweetener.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Make the pastry by rolling it out to about 1/8 inch thick.

Cut out 12 rounds that are 4 inches in diameter using a cookie cutter or glass.

Place the rounds into a 12-cup muffin pan.

If the pastry sticks, dredge the cutter in flour.

Gather scraps and roll out again if needed; chill the pastry in the refrigerator for 30 to 60 minutes.

In a mixing bowl, beat 3/4 cup (about 70g) of room temperature butter until smooth.

Add 1 cup (about 210g) of light brown sugar and beat until smooth.

Add 2 large eggs one at a time, mixing well after each addition.

Mix in 1 teaspoon of pure vanilla extract.

Add 1/4 cup (60ml) of cream or half-and-half and mix until combined.

Optionally, add 1/2 cup (about 120ml) of chopped nuts or a few raisins to the bottom of each tart shell.

Pour the filling into each tart shell until just full.

Bake in the oven for 15-20 minutes until the pastry is browned and the filling is set.

Let the tarts cool completely before removing them from the pan using a flat edge spatula or knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens