Monday, December 27, 2010
Gluten free butter tarts
I'm Canadian, an if there is one food that is truly Canadian, it has got to be the butter tart. People in Canada debate where you can buy the best butter tart, who makes the best butter tarts, and what is the seceret to the best butter tart all the time, In fact, I remember listening to a rather heated debate about where to buy the best butter tart a few years ago on the CBC.
Now, I can be very honest here and tell you that butter tarts are not my favourite dessert, and I probable would have gone my whole life without making a single one, if it hadn't been for my husband. Seyfi absolutly loves butter tarts. During his first visit to Canada, he was introduced to their sweetness, and now, everytime we go back, he always wants to have some. (My wonderful grandfather is usually the one to supply him with his fix!)
Since we haven't been back to Canada for a year, and we are not quite sure when we exactly we will be going, I thought that for Christmas I would make Seyfi some gluten free butter tarts.
I used Gluten free girl and the Chefs recipe for pie crust for the shells (which turned out perfectly), and my dad's recipe for the butter filling. They turned out perfectly. Just like I always remembered them to be, only for some reason better. Maybe becasue it has been so long since I last ate one. I generally don't eat the ones that have been bought for Seyfi (he doesn't like to share his tarts!)
This is how much I am enjoying them this time, as I am sitting here typing this up, I just finished eating one with my cup of tea, and am seriously thinking about eating another one, Alara and Seyfi are sleeping, no one would know...
Anyway, I just thought that I would share my dad's recipe with all of you. It is really easy and soooooo delicious. Go ahead have one, and then sneak two more when no one is looking.
Dad's Butter Tarts
12 tart shells (uncooked, homemade or store bought (no judgement)
1 cup raisins
1/4 cup butter
1 cup sugar
2 tbsp cream
1/2 tsp vanilla
Preheat oven to 350*F
Soak your raisins ( I acutally don't use raisins, some people put in nuts, I don't do that either)
Beat egg, beat in butter and sugar, add raisins or nuts and vanilla
Spoon mixture into unpricked tart shells, bake 10 – 12 minutes
These really are something else! Make them and join in the age old Canadian argument about who makes them better! Or let me know where you think the best butter tarts come from!
Posted by Lori at 2:35 PM