Happy Canada Day!
I didn’t even know that Canada Day existed until this time last year. One of the housemates I moved in with when I first came to London was Canadian, so we all trooped to Trafalgar Square for a party with Mounties and reindeer burgers and lots of fun.
This year that housemate has gone back to Canada, and I didn’t go to the Trafalgar Square party, but I did want to do something to celebrate Canada Day because Canada is fricking wonderful. And what better way than to cook some Canadian cuisine?
These are Butter Tarts. They are a traditional Canadian dessert, and there are a million different recipes out there. This is a combination of several, and it’s incredible. I will be celebrating Canada Day tonight by eating the rest of these until I’m sick, and jolly happy I will be about it, too.
You need to cut rounds of shortcrust pastry and pop it into a muffin tin.
Then boil butter and brown sugar until it’s thick and bubbly.
Whisk this into maple syrup, eggs and vanilla extract. Pop some raisins in the tart cases and pour the syrup on top.
(Although don’t fill them this much because the filling will bubble over)
Leave to cool, and enjoy.
- 400g shortcrust pastry
- 60g unsalted butter
- 110g brown sugar
- 1 egg
- 85g maple syrup
- 1 teaspoon vanilla extract
- Pre-heat the oven to 200C and lightly grease a 12-hole muffin tray
- Roll out the pastry until it's as thick as a £1 coin. Cut rounds that are larger than the holes in your muffin tray and gently poke the pastry into the holes, making sure that the pastry edges reach just above the holes. Put the muffin tray and the pastry in the fridge to chill
- Melt the butter and sugar in a saucepan over a medium heat until it's thick and bubbling, stirring constantly to make sure it doesn't catch. Remove the saucepan from the heat
- Whisk the egg with the syrup and the vanilla extra. Slowly pour the hot sugar syrup into the egg mix, whisking constantly until it's fully combined
- Add a few raisins to the bottom of each tart case and pour the syrup over the top, only filling each case between 1/2 and 3/4 of the way
- Bake the tarts for 10 minutes. Then reduce the heat to 180C and bake for 15 minutes more
- Leave to cool in the tin for five minutes, before gently twisting the tarts round in their holes so they don't stick. Leave to cool completely in the tin
- You can swop the raisins for pecan nuts if you like