Add the cubed butter (1 cup/227 grams) and process until large clumps gather around the blade, about 30 seconds. Pulse 1 1/2 cups (180 grams) flour, sugar and salt in a food processor to combine.Cut remaining 16 tablespoons (1 cup/227 grams) butter into 1/2-inch cubes. Use a box grater to grate 4 tablespoons (1/4 cup/57 grams) of the butter chill in freezer.LET’S GET BAKING because these butter tarts are: The best part about these little babies is that they can be made ahead – refrigerate for up to 5 days or freeze for up to 2 weeks. Cool tarts in pan for an additional 10 minutes, then use an offset spatula to lift tarts out and cool completely on a rack. Let the tarts cool in the pan for 3 minutes, then run a small paring knife around the edges to loosen the tarts, freeing them from the caramelized awesomeness that has run down the sides. Carefully pour the filling over the add-ins, if using, leaving a 1/4 inch gap at the top of each muffin tin.īake at 375☏ until pastry is golden and the butter tart filling starts to dome, approximately 20 to 25 minutes. Beat in maple syrup, vanilla, lemon juice and salt.ĭepending on your Butter Tart style, and I make no judgments here, divide your choice of add-ins among the chilled tart shells. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before proceeding. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth. Chill the lined muffin tins in the freezer while preparing the filling. The tart shells should come up about 1/4 to 1/2 inch above the edge of the muffin tin. Cut out twelve, 4 1/2 inch rounds, gently re-rolling dough, as needed.įit the dough rounds into the muffin pan, decoratively pleating the dough. Let chilled dough rest at room temperature for 15 minutes before rolling each portion into a 12-inch circle on a floured surface (dough will be approximately 1/4-inch thick). If frozen, let dough come to room temperature before proceeding. At this stage, dough can be frozen for up to 1 month. Form each portion of dough into a 5-inch disk and refrigerate for 2 hours (up to 2 days). Without using your hot little hands, form mixture into a disk by grabbing the edges of the plastic wrap up and over the dough, pressing firmly. Don’t over work at this stage.ĭivide dough in half and transfer each portion to a sheet of plastic wrap. The mixture should stick together when you squeeze a small portion in your hand. If mixture is dry, add up to 1/4 cup ice water, 1 tablespoon at a time. Sprinkle 1/4 cup ice water over mixture and use hands to gently fluff and distribute evenly. Transfer mixture to large bowl.Īdd grated butter (4 Tablespoons/57 grams) and toss to coat with flour. Add remaining 1 cup flour and pulse until mixture looks like crushed crackers and peas, about 5 pulses. Add the cubed butter (1 cup/227 grams) and process until large clumps gather around the blade, about 30 seconds.īreak the clumps into golfball-sized chunks and redistribute evenly in the food processor. Pulse 1 1/2 cups flour, sugar and salt in a food processor to combine. Once you get the hang of this dough, you’ll never turn back. I used my go-to All-Butter Pastry dough from America’s Test Kitchen. Indulgence never tasted better.įirst, the pastry. Ooey, gooey goodness wrapped in the perfect pastry. Some butter tarts are made with raisins but for a low carb version these keto butter tarts are made with a hint of maple and pecans.Butter Tarts. Think of a pecan pie but with a gooey butter filling that's semi solid. No matter where you live in the world these keto butter tarts are a must have.īutter tarts have a delicious mix of flavours and textures with a flaky pastry and a sugar free sweet filling. Seriously is there anything more Canadian? Butter tarts are definitely a thing here in Canada but there is no reason you can't make these at home. These Canadian Keto Butter Tarts are made with an ooey gooey filling and a buttery crust.
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