Canadian Butter Tarts

A rich dessert with rich roots that has stood the test of time, these Canadian Butter Tarts are a total classic! A maple syrup custard filling in buttery tart shells makes for a tasty handheld treat.

 

Ingredients Checklist

The ingredient list for these canadian butter tarts is fairly simple using kitchen basics.. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Flour- all purpose flour works for this one. Bread flour can also be used. Cake flour does not work.
• Sugar– just plain, white sugar is where the sweetness comes from.
• Fine sea salt– omit if using salted butter.
• Unsalted butter– to make the pastry, the butter needs to be super cold, keep it in the fridge until you are ready to use it. Cutting it into small chunks helps it to evenly incorporate.
• Cold water- from the tap is fine, just make sure it is as cold as it can get! You can use ice water, but make sure the total volume is correct, don’t add ice to the correct cup of water.
• Unsalted butter- if you use salted, omit the additional salt. Make sure butter is adequately softened, but not melted. Melting the butter will have a negative impact on the filling rising.
• Brown sugar– light or dark brown sugar works. I love the deep molasses flavor of dark brown sugar.
• Eggs– it’s a custard- it needs eggs!
• Maple syrup- this is probably the most important part, use real maple syrup, not maple flavored sugar water. To get the right texture, a thick syrup is ideal. Some recipes use corn syrup, but I prefer the flavor of maple syrup. Even opt for a flavored syrup like bourbon laced.
• Fine sea salt- if using coarse, double the amount. This balance the sugar and emphasizes natural maple flavors.
• Vanilla Extract- Almond works well too. Vanilla bean paste will take the flavor to new levels.

Get to Baking!

Making these canadian butter tarts might just be easier than you think! Just follow these simple steps.

1. Make crust dough. Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse until butter is in small pieces. Add the cold water and pulse until the dough starts coming together.
2. Chill dough. Turn the dough onto two plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least one hour. Dough will be super sticky, this is normal.
3. Roll and cut dough. Sprinkle a small amount of flour on a flat surface and roll out one portion at the time on lightly floured surface, about 1/8 of an inch thick. Use a round cutter or lid and cut round pieces. Throw out the scraps or use for another recipe!
4. Add dough to muffin pan. Grease muffin pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
5. Make filling. Cream the butter and sugar together in a large bowl. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you’ll need to whisk before pouring into muffin tins.
6. Pour filling into crust. Pour the filling mixture into pie crust and bake in preheated oven. It is easiest to use a glass measuring cup with a pour spout.
7. Allow to cool. Let the tarts cool for five minutes in the pan and remove to a cooling wire rack.

Storage and Freezing

How to Store

Mini butter tarts keep well at room temperature for up to 2 days or in the refrigerator for up to a week. Place them in an airtight container.

Can I Freeze Butter Tarts?

Yes, you can freeze Canadian Butter Tarts for up to two months in an airtight container or freezer bag.

More Easy Desserts

We do love easy dessert recipes over here, but they need to be easy- we all know I am a lazy baker!