Time
60 min
Serving
12 persons
Calories
0
Canadians will certainly be encouraged to taste these sweet and butter-flavored bite-sized tarts. They can recognize their taste since childhood – the dessert is traditionally Canadian, but you will like it as well!
Ingredients
- flour: 1.25 cup
- salt: 0.5 tsp
- sugar: 1 Tbsp (granulated)
- unsalted butter: 0.75 cup (0.5 cup for the dough and 0.25 cup for the cream)
- ice water: 0.25 cup (up to 0.5 cup)
- brown sugar: 0.5 cup
- syrup: 0.5 cup (golden syrup or light corn syrup OR maple syrup or more packed light brown sugar)
- egg: 2 piece
- vanilla essence: 1 tsp
- heavy whipping cream: 2 Tbsp
- raisins: 0.5 cup (or pecans or walnuts - chopped and roasted)
Metric Conversion
Stages of cooking
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To cook the dessert properly, make sure all the ingredients are refrigerated. Let’s start with pate brisee first. With this purpose, mix sugar, flour and salt in a deep bowl.
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Add butter and mix the ingredients together to get coarse crumbs. This should take about 10-15 seconds if you use a food processor. In case you mix the ingredients in a bowl, cut the butter with a sharp knife and then mix everything well.
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Add ice water then, but do that gradually. Start with 0.25 of a cup and keep processing until the dough is ready. If necessary, add more water. You should not need more than 1/2 cup of water. Knead the dough, wrap it into plastic wrap (kitchen film) and leave in a fridge for about one hour.
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Roll out the dough then and cut 12 round pieces. Spread each of them in muffin forms and leave in a fridge for about 30 minutes more.
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Meanwhile, let’s cook the butter filling. Firstly, pre-heat the oven to 190 C (375 F). If you are going to use raisins, pour them with hot tap water for about 10 - 15 minutes. Drain before adding. Take a medium-sized bowl, mix butter and brown sugar.
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Take another bowl and cook the syrup by warming it on the warm water bath. Whisk the eggs then, add vanilla extract and stir in the cream.
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Add the liquid mixture to the creamed butter and brown sugar and stir the ingredients. Add raisins or nuts and mix once again.
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Remove the muffin forms from the refrigerator and carefully spoon about 2/3 - 3/4 of the butter filling inside them. Bake in the oven for about 15 - 20 minutes. Serve warm or cool! Bon appétit!
