Aye butter tarts
These tarts are warm and buttery. Fulfilling the craving for something sweet you can sink your teeth into. Whether a chocolate, pecan, caramel or cookie crumble topped tart, its always a delight on a cold day. :)
- -Premade butter pie dough, your favorite is the best choice.
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup corn syrup (can be light)
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract (or almond)
- 1 cup raisans/ pecans/ walnuts
- 2 squares dark chocolate (melted)
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Roll out and fit the pie dough into each tart tray or mold. Pre heat your oven to 400 degrees while you prepare the filling.
Mix the rest of ingredients slowly together , but try to avoid getting any air bubbles. At this time you can add the optional ingredients like raisins. However if you want half the batch to be chocolate, separate half the mixture and mix in the melted chocolate for a variety of tart flavours.
Fill tart shells to 1/2 an inch from the top. It may overflow anyway but you will be less likely to loose as much filling. You can add any pecans or cookie crumble on top before placing them in the oven and baking for 10 minutes.
Take out of the oven and let cool until it wont burn your mouth. 5 min can be long enough but be careful it is hot sugar. After you can add mouse or fruit toppings for appearance and dig in.
Keep a tray underneath the tarts to catch any filling while baking. Though its very yummy sometimes the cracked appearance can be unsightly even with pecans. You can use chocolate mouse for the chocolate tarts or powdered sugar and crumble for all of them. Enjoy!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.