Canadian Butter Tarts - a light flaky crust with a sweet buttery center

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.

Sift together the flour, sugar, and salt.

Toss the cold, cubed butter with the flour, making sure that the flour coats each piece.

Cut the butter into the flour until it is in small chunks.

Add the ice cold water and lemon juice. Gently stir until the liquid is absorbed by the flour mixture.

The mixture will look crumbly, but when squeezed will hold together into a solid clump.

Continue pressing the dough mixture together until a ball is formed.

Place on a piece of plastic wrap, flatten to a thick disc, and wrap tightly.

Place in the refrigerator for one hour.

After one hour, remove the dough from the refrigerator, unwrap, and place on a lightly floured surface.

Roll out dough to approximately 1/4-inch thickness.

Use a 4 inch round cookie cutter to cut out circles.

Place those circles of dough in your lightly greased muffin cups, forming the dough to fit.

If you are not ready to fill and bake the tarts immediately, place the muffin cups with dough back in the refrigerator until you are ready to fill and bake them.

Preheat your oven to 400°F.

Melt the butter and brown sugar in a small saucepan over medium heat.

Once it is bubbling and incorporated, set it aside to cool slightly.

In a large bowl, whip together the eggs and heavy whipping cream.

Stir in the maple syrup, lemon juice, vanilla, and salt.

Whisk in the butter/brown sugar mixture.

Put just enough pecans or raisins in the bottom of each dough cup to cover the bottom.

Pour the filling mixture into each dough cup to fill just slightly over halfway full.

Place in your 400°F oven for 10 minutes.

Do NOT open the oven door at the end of the 10 minutes, but reduce the heat to 375°F and continue baking for another 10 to 15 minutes.

Remove from the oven, allow to cool completely, then remove from the muffin pans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens