Desserts don't really get much better or more Canadian than good old fashioned butter tarts. Ask most Canadians about butter tarts and their eyes will light up.
I can't think of a Canadian that doesn't love butter tarts, and we all have our own ideas of just how they should be made!
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Some people think that they should be filled with raisins and currants. Some people think that they should have walnuts or pecans. Some people think that they should have nothing but that rich buttery filling and some people like all three.
Some people prefer their pastry thin, others like the pastry thick. I am from the thick school myself. (I don't want them falling apart while I am eating them.)
But I'll be honest and say I don't mind what they are filled with! Nuts, raisins, currants or all three. I just adore butter tarts and I enjoy them any which way that I can!!
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I can remember when I was at school, sometimes after school my sister and I would walk to the Canex store on the base and pool our school milk money (naughty I know) to buy a package of butter tarts to split.
We would sit on the grass at the top of the hill looking down at the store nibbling on our tarts, enjoying every mouthful. Nothing ever tasted so good to us. And I will be honest again, the store bought ones were only a patch on homemade ones! They don't even come close.
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Another thing we as Canadians cannot agree on and that is if the filling should be runny or set. Personally, I like it to be a bit more on the set side. They are less messy to eat that way. But its all a matter of personal preference.
It all depends on how many eggs are used. More egg, set filling. Less egg, runny filling. Because this is a small batch recipe, there is only one egg in it and I am not sure how you get around that. This recipe makes six lovely tarts and the filling is on the set side.
Perhaps just don't cook for as long? I am not sure.
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WHAT YOU NEED TO MAKE PECAN BUTTER TARTS
Simple ordinary baking ingredients.
For the pastry:
- 1 cup plus 2 TBS (140g plus 2 TBS) plain all purpose flour
- 1 TBS sugar
- 1/4 tsp salt
- 1/2 cup (120g) cold butter, cut into bits
- 3 TBS cold water
- 1/2 TBS lemon juice or white vinegar
For the filling:
- 1 large free range egg
- 3 TBS butter
- 1/2 cup (100g) dark brown or demerara sugar
- 1/4 cup (60ml) pure maple syrup
- 1/2 TBS lemon juice
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup (120g) toasted pecans
HOW TO MAKE PECAN BUTTER TARTS
These really are not all that hard to make, but you do have to make the pastry up at least 2 hours prior to baking them, so be warned, they are not a last minute thing.
First make the pastry. Whisk the flour, sugar and salt together in a bowl. Drop in the butter and cut it in until the mixture resembles coarse crumbs using a pastry blender or two round bladed knives.
Whisk together the water and lemon juice. Add this to the dry mixture all at once, mixing everything together just until the dough comes together. Shape into a log about 6 inches long. Wrap tightly and chill for at least 2 hours. Remove from the refrigerator about half an hour before you plan to bake the tarts.
When you are ready to bake the tarts, preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a six cup muffin tin.
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Cut the pastry log into 6 pieces. Roll each piece into a 4 1/2 inch round on a lightly floured surface. Use to line the holes in the muffin cup, making sure they are a good 1/2 inch over the top of the holes in the tin. Place in the fridge to chill while you make the filling.
Melt the brown sugar and butter together in a saucepan over medium heat until the mixture starts to bubble. Remove from the heat.
Whisk the egg in a bowl together with the maple syrup, lemon juice, vanilla and salt. Slowly whisk in the sugar and butter mixture, whisking constantly and taking care not to scramble the egg.
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Divide the toasted pecans between the pastry shells. Using a ladle spoon the filling over the nuts, dividing it equally.
Bake the tarts for 10 minutes at 400*F/200*C/gas mark 6. Reduce the oven temperature to 375*F/190*C/gas mark 5. Bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned.
Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking. Keep them in the pan until completely cooled.
These are best served at room temperature. Do store any leftovers in the refrigerator.
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And that's it. You can eat them as is or with a bit of whipped cream on top, or ice cream. They are great for taking on picnics, or to enjoy with a nice hot cuppa.
They are great anytime actually. I can't think of a single moment when I would not enjoy one of these. In fact I could have just finished a huge dinner and said I couldn't eat another bite but if a plate of these appeared, I would somehow find room!
Yes, they are that good!
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If you are more than just one or two people and would like my full sized recipe for Butter Tarts, you can find it here?
The Scottish have a very similar tart called the Ecclefechan tart. I strongly suspect that Scottish immigrants brought the recipe over with them years and years ago and somehow we Canadians adopted it as our own!
The British actually really love their tarts and I have quite a few recipes posted on this blog. Here are a few others you might enjoy.
BAKEWELL TARTS - Crisp pastry, jam, almond frangipane filling, sugar glaze and a cherry on top.
SCOTTISH COCONUT AND JAM TARTS -These are some of the most popular tarts in Scotland. You will see them on offer in all of the bake shops. Crisp pastry, topped with jam and a macaroon type of topping.
Enjoy!
Pecan Butter Tarts (small batch)
Yield: 6
Prep time: 15 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 40 M
This Canadian classic has been small batched for the smaller family. It has the same crisp flaky pastry and rich sweet nutty filling of the full size version.
Ingredients
For the pastry:
- 1 cup plus 2 TBS (140g plus 2 TBS) plain all purpose flour
- 1 TBS sugar
- 1/4 tsp salt
- 1/2 cup (120g) cold butter, cut into bits
- 3 TBS cold water
- 1/2 TBS lemon juice or white vinegar
For the filling:
- 1 large free range egg
- 3 TBS butter
- 1/2 cup (100g) dark brown or demerara sugar
- 1/4 cup (60ml) pure maple syrup
- 1/2 TBS lemon juice
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup (120g) toasted pecans
Instructions
- First make the pastry. Whisk the flour, sugar and salt together in a bowl. Drop in the butter and cut it in until the mixture resembles coarse crumbs using a pastry blender or two round bladed knives.
- Whisk together the water and lemon juice. Add this to the dry mixture all at once, mixing everything together just until the dough comes together. Shape into a log about 6 inches long. Wrap tightly and chill for at least 2 hours. Remove from the refrigerator about half an hour before you plan to bake the tarts.
- When you are ready to bake the tarts, preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a six cup muffin tin.
- Cut the pastry log into 6 pieces. Roll each piece into a 4 1/2 inch round on a lightly floured surface. Use to line the holes in the muffin cup, making sure they are a good 1/2 inch over the top of the holes in the tin. Place in the fridge to chill while you make the filling.
- Melt the brown sugar and butter together in a saucepan over medium heat until the mixture starts to bubble. Remove from the heat.
- Whisk the egg in a bowl together with the maple syrup, lemon juice, vanilla and salt. Slowly whisk in the sugar and butter mixture, whisking constantly and taking care not to scramble the egg.
- Divide the toasted pecans between the pastry shells. Using a ladle spoon the filling over the nuts, dividing it equally.
- Bake the tarts for 10 minutes at 400*F/200*C/gas mark 6. Reduce the oven temperature to 375*F/190*C/gas mark 5. Bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned.
- Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking. Keep them in the pan until completely cooled.
- These are best served at room temperature. Do store any leftovers in the refrigerator.
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It was hard to believe how something which was so simple could be so elegant. I did not complain. I had enough to do when preparing for a luncheon or a dinner party. If I could manage a dessert that was not only delicious but easy, I was all for it!
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Not that I am lazy, because I am not. Whether I was cooking for a luncheon party or a dinner party, I did all the shopping, preparations, setting of the tables, cooking, etc. For Dinner parties I had some help with the serving and the cleaning up, for luncheons I did it all by myself. No help.
When you are talking at the very least 4 courses, including appetizers and nibbles, that's a whole lot of work. Especially when you include the preparing and the cooking of the food, not to mention plating it, and serving it. (We won't even get started on the set up or the clean up. )
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It was my job and I was being paid for it, but I knew personally, as the chef, that if I could make at least some of the dishes being served less complicated, the whole thing would be much more of a success.
With that goal in mind, I tried to have at least one or two of the dishes I prepared to be a bit more simplistic.
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Simplistic doesn't mean less delicious however. Some of the simplest things are some of the tastiest and that is so with this lush and decadent chocolate cake!
It may be sized for just two or three people, but it is anything but simple when it comes to taste. It is just a smaller version of the original larger version. You can find the recipe for that here if you are so inclined.
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WHAT YOU NEED TO MAKE FLOURLESS CHOCOLATE CAKE
Because this recipe is so simple and uses very few ingredients, the chocolate flavor really shines through. You want to make sure that you use only the very best semi-sweet chocolate chips and cocoa powder for this.
- 1/2 cup (90g) good quality semi-sweet chocolate chips
- 2 TBS (28g) butter
- 1 1/2 tsp canola oil or other flavorless oil
- 1 large free range egg
- 1 large free range egg white
- 1 1/2 tsp unsweetened cocoa powder, sifted (not drink mix)
- 1/4 tsp pure vanilla extract
- pinch salt
- 2 TBS granulated sugar plus 1/4 tsp to dust the top
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I recommend Ghirardelli or Whole Foods Chocolate Chips for this dessert, but having said that, a good basic semi sweet chocolate chips will also work well, you just might not get as much of a chocolate oomph!
Again, I use salted butter because I can't afford to have both salted and unsalted in my house. You have to pick your battles.
I only use free range eggs and I always, always only use pure vanilla extract. At the moment I am using organic sugar, which has not been bleached white. My cocoa powder is Fry's. If I had access to Dutch cocoa powder, I would use that.
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HOW TO MAKE FLOURLESS CHOCOLATE CAKE
This only looks complicated. I can promise you it is really very easy to make.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5 by 7 inch baking dish. (you can also use a 5-inch square baking dish.)
Melt the chocolate chips in the microwave on high, using 30 second intervals, stirring after each 30 seconds. Stir in the butter until it melts along with the oil. Set aside to cool for a few minutes. (This can also be done in a bowl over simmering water. Just make sure that the bottom of the bowl does not touch the water.)
Whisk the egg white with an electric whisk until foamy. Continue to beat, drizzling in the 2 TBS of sugar, until the mixture forms stiff peaks. Set aside. (You can know that your egg white has formed stiff peaks when you lift up your beater and you see a nice peak that stands straight up in the bowl.)
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Whisk the whole egg, cocoa powder, vanilla and salt together in a bowl until well combined. Gradually whisk in the cooled chocolate mixture.
Using a small rubber spatula, stir in 1/3 of the egg whites to combine. Fold in the remaining egg whites until there are no longer any white streaks. Do not over fold. (Overfolding will knock the air out of your whites an result in a rubbery cake finish rather than a light one.)
Pour into the buttered baking dish and sprinkle the 1/4 tsp of sugar over top. Place the dish on a baking tray.
Bake in the preheated oven for 25 to 30 minutes. You will know it is done when the cake forms a matte crust on top and the center is just barely set. The cake will rise quite high, but fall after you remove it from the oven. This is normal. Place onto a wire rack to cool completely.
Serve with a scoop of vanilla ice cream or some whipped cream if desired.
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This is extremely good with a raspberry coulis. When I made the cake for the people at the Manor, they always wanted it presented on a pool of Raspberry Coulis.
To make a simple raspberry coulis, place a package (about 1 1/2 cups) of frozen raspberries in a blender along with 2 tsp of sugar, 1 TBS of lemon juice and a squirt of raspberry liqueur if you have some. Blitz until smooth and then press through a sieve.
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So there you have it, an easy and elegant chocolate dessert for two or three people, that is delicious and quick to put together. If you are a fan of easy and elegant, you might also enjoy these:
MEXICAN CHOCOLATE LAVA CAKES - One thing I really enjoy about these Lava Cakes is that they have that soft and gooey, molten center mixed with a bit of cinnamon spice. They are meant to be eaten warm so that they stay that way. Sized for the smaller family.
SINGED ANGEL WINGS - Angel food cake is cut into wedges (the angel's wings.) The wings are brushed lightly with a bit melted butter and then toasted lightly on both sides under the broiler. (grill in the UK) Topped with a scoop of good vanilla ice cream and drizzled with some hot caramel sauce, this is a fabulous but very simple dessert. You can make as many or as few of these as you need.
Flourless Chocolate Cake (small batch)
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Rich, decadent, gluten free and delicious. Serve with a scoop of vanilla ice cream or whipped cream for a real treat. Raspberry coulis also goes very nicely.
Ingredients
- 1/2 cup (90g) good quality semi-sweet chocolate chips
- 2 TBS (28g) butter
- 1 1/2 tsp canola oil or other flavorless oil
- 1 large free range egg
- 1 large free range egg white
- 1 1/2 tsp unsweetened cocoa powder, sifted (not drink mix)
- 1/4 tsp pure vanilla extract
- pinch salt
- 2 TBS granulated sugar plus 1/4 tsp to dust the top
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5 by 7 inch baking dish. (you can also use a 5-inch square baking dish.)
- Melt the chocolate chips in the microwave on high, using 30 second intervals, stirring after each 30 seconds. Stir in the butter until it melts along with the oil. Set aside to cool for a few minutes.
- Whisk the egg white with an electric whisk until foamy. Continue to beat, drizzling in the 2 TBS of sugar, until the mixture forms stiff peaks. Set aside.
- Whisk the whole egg, cocoa powder, vanilla and salt together in a bowl until well combined. Gradually whisk in the cooled chocolate mixture.
- Using a small rubber spatula, stir in 1/3 of the egg whites to combine. Fold in the remaining egg whites until there are no longer any white streaks. Do not over fold.
- Pour into the buttered baking dish and sprinkle the 1/4 tsp of sugar over top. Place the dish on a baking tray.
- Bake in the preheated oven for 25 to 30 minutes. You will know it is done when the cake forms a matte crust on top and the center is just barely set. The cake will rise quite high, but fall after you remove it from the oven. This is normal. Place onto a wire rack to cool completely.
- Serve with a scoop of vanilla ice cream or some whipped cream if desired.
Thank you so much for visiting! Do come again!
As promised . . . today we have chocolate. Enough of salads!! You are banished for the weekend!!
And what a wonderful way to have chocolate this is! A delicious flourless Chocolate cake that is soooooo moreishly fudgy and wantonly scrumptious . . .
You will find yourself sneaking downstairs in the middle of the night just for . . . ONE . . . MORE . . . PIECE!! (Trust me on this.) This was sooooo good, I sent the leftovers home with the missionaries. It was far too dangerous to keep around!
I have made this a bazillion times over the last 10 years. As the personal Chef for an American family down south, this was often on a luncheon menu . . . you know how it goes . . .
♥Ladies who lunch♥♥♥chocolate♥
They go together like peas and carrots!
Believe it or not, as many times as I have baked this cake . . . yesterday was the first time I had ever eaten it myself! Wow . . . was I impressed. This is my new favourite chocolate cake!!!
At the Manor, I usually served it with some homemade raspberry coulis, and it was very good, yes it was . . . but yesterday we just had it plain, with a bit of icing sugar dusted over top . . . oh . . . and . . . um . . . some clotted cream.
I didn't get a picture of it with the clotted cream though . . . once we added that . . . it was quite simply . . . gone! Naturally!! (I can't believe I waited so long to make this for myself!!)
I am assuming this is ok for a gluten free diet as there is no flour, cocoa or leavening in this recipe.
*Flourless Chocolate Cake*
Makes one 9 inch cake
Printable Recipe
There are a lot of versions of this floating around. This is the one I use. When I cheffed at the Manor, this was the one my boss always requested.
There are a lot of versions of this floating around. This is the one I use. When I cheffed at the Manor, this was the one my boss always requested. 8 ounces semi sweet chocolate, chopped into bits
4 ounces of dark chocolate, chopped into bits (you want one that is at least 60% cocoa solids.)
8 ounces butter (1 cup)
9 ounces of caster sugar (about 1 1/4 cups)
6 large free range eggs, separated
Sifted icing sugar to serve
Preheat your oven to 170*C/325*F/ gas mark 3.
You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl.
Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar.
Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
Beat the egg whites until stiff using clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.)
Pour into the prepared pan.
Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen.
Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
Dust with icing sugar and cut into wedges to serve.
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