Buttertart Treats
Indulge in the rich, nostalgic flavors of these irresistible Buttertart Treats, a heavenly fusion of gooey caramelized filling and buttery, flaky pastry shells. Perfectly balanced with the sweetness of brown and granulated sugars, this quick and easy recipe allows you to customize your tarts with optional add-ins like raisins or pecans for a delightful texture and depth. With only 15 minutes of prep and a bake time of 20 minutes, these bite-sized desserts are ideal for any gathering or a simple treat at home. Serve them warm to savor the luscious, molten center, or enjoy them at room temperature for a classic Canadian-inspired dessert experience. Perfect for lovers of butter tarts and handheld sweets, these mini treats are sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Brown sugar
- 50 grams Granulated sugar
- 140 grams All-purpose flour
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 75 grams Raisins (optional)
- 75 grams Pecans (optional)
- 12 small shells Pre-made pie crust or tart shells
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with pre-made tart shells or pie crust to create tart bases.
In a medium saucepan, melt the unsalted butter over low heat until fully liquefied. Remove from heat and let it cool slightly.
Once the butter is slightly cool, stir in the brown sugar and granulated sugar until well combined and smooth.
Add the vanilla extract, eggs, and salt to the sugar mixture. Whisk until the mixture is fully incorporated and no streaks remain.
Sift the all-purpose flour into the wet mixture gradually, stirring gently just until the flour is incorporated. Avoid overmixing to prevent toughness.
If using raisins or pecans, fold them into the filling mixture to distribute evenly.
Using a spoon or a small ladle, carefully pour the filling mixture into the prepared tart shells, filling each about 3/4 full to prevent spillage during baking.
Place the muffin tin into the preheated oven and bake for 18-20 minutes, or until the tart filling is set but still slightly wobbly in the center. The edges should be golden brown.
Remove the tarts from the oven and let them cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
6210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.8 g | 460% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 726.7 g | 264% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 307.4 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
