How To Cook Butter Tart
"Unique Canadian Butter Tart,How To Make Butter Tart:"
Canadian Butter Tart
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Canadian Butter Tart |
Dalgano - Canada Food looking for unique butter tart recipe ideas? How to make it is not too difficult but not easy either. If you process it incorrectly, the results will be unsatisfactory and even unpleasant. Whereas a good butter tart should have an aroma and taste that can provoke our taste buds.
A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. The sweet-tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top.
The butter tart should not be confused with butter pie (a savory pie from the Preston area of Lancashire, England. There are several things that more or less affect the quality of the taste of butter tart, starting from the type of ingredients, then the selection of fresh ingredients to how to make and serve it No need to worry if you want to prepare delicious butter tarts at home because as long as you know the trick, this dish can be a special treat. can provide benefits in helping to maintain the health of your body and your family.
You can prepare Butter Tart using 14 ingredients and 13 stages of preparation. Here are the steps to make the dish. If you want to know other Canadian specialties you can see the recipe Nanaimo Bars Bread Canadian Specialty.
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Ingredients:
- 600 grams of low protein flour
- 300 grams of cold margarine/butter (I use margarine)
- 50 grams of powdered sugar
- 2 eggs
- 2 tsp vanilla paste
- Prepare enough oil for greasing
- Use Filling
- 120 grams room temperature butter
- 200 grams of palm sugar (brown sugar)
- 500 ml honey (original recipe uses golden syrup)
- 4 eggs
- 2 tsp salt
- 2 tsp vanilla paste
How To Make Butter Tart:
- Prepare materials.
- First, make the pie crust. Mix flour and powdered sugar, then sift.
- In another bowl, beat eggs and vanilla. Set aside.
- Enter the cold margarine/butter into the flour container, knead until mixed.
- Add beaten egg, then knead until well blended and not sticky.
- Divide the dough into several parts. Because my pie molds are quite large, I weigh 40 grams of dough each. Place 1 part of the dough in a pie mold that has been previously greased, then press and press until it evenly covers the mold. Press the edges with the tip of a spoon to make it more beautiful. Don't forget to pierce the surface with a fork. Store in the refrigerator while waiting for the filling to be finished.
- Filling: Beat eggs and vanilla paste. Set aside. I only made half the recipe so only 1 egg.
- In another bowl, mix the brown sugar and butter until smooth. I use a mixer because the sugar doesn't melt quickly. If you use the type of sugar that softens quickly as in the original recipe, just stirring is enough.
- Add honey/golden syrup, mix well.
- Add beaten eggs and salt, mix again.
- Preheat the oven. Remove the crust from the refrigerator and pour in about 3/4 of the filling because the filling will rise a little later. Bake the butter tart in the oven at 160° for about 15 minutes. I use the air fryer at 150° for 15-20 minutes.
- Remove from oven. When the filling is dark brown like caramel, it means the tart is done. Don't worry if the filling is still liquid and explodes when you take it out of the oven. The filling will set itself when it is cold.
- Remove from the mold and ready to serve.