Canadian Butter Tarts || Stiff filling version!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides a natural sweetness, while maple syrup adds a unique flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, and brown sugar is often more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative, while silken tofu can mimic the texture.

Add 2 and 3/4 cups of all-purpose flour, 3/4 teaspoon of salt, 1/2 teaspoon of baking powder, and 1 and 1/2 tablespoons of sugar to the food processor.

Pulse the dry ingredients a few times to mix them together.

Cut 1 cup of fridge cold butter into cubes and add to the food processor.

With the food processor on low, drop in the cubed butter until all is added, then stop the machine to avoid overmixing.

Add 1 beaten egg to the mixture in the food processor.

Mix 5 to 6 tablespoons of cold water with 1/2 tablespoon of vinegar.

With the food processor on low, slowly pour the water and vinegar mixture through the funnel until the dough clumps together, then stop the machine.

If making by hand, mix the dry ingredients in a large bowl, add cubed butter, and use a pastry blender or fingers to create a crumbly texture.

Add the beaten egg and the water-vinegar mixture to the bowl and mix until the dough comes together.

Shape the dough into a disc, wrap in plastic wrap, and chill for about an hour.

Roll out the chilled dough on a lightly floured surface, turning often to prevent sticking.

Use a muffin tray and a large cookie cutter or glass to cut out individual dough discs.

Form each dough disc into the muffin cups and set aside.

In a small bowl, add 1/2 cup of raisins and pour 1 teaspoon of vanilla over them to soak.

In a large glass measuring cup, mix together 1/4 cup of soft butter and 1/2 cup of brown sugar.

Add 1 cup of corn syrup, 2 eggs, and 1 teaspoon of lemon juice to the mixture and mix well.

Add the soaked raisins to the filling mixture and combine everything together.

Pour the filling into the unbaked tart shells, distributing the raisins evenly and filling just below the top of the pastry.

Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until the tops are puffed and golden brown.

Remove from the oven and let cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens