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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!
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.
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.
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.
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.
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.
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.
Add the liquid mixture to the creamed butter and brown sugar and stir the ingredients. Add raisins or nuts and mix once again.
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!