Today we are doing a mini cooking show! I have recently been watching a lot of Gordon Ramsay shows on YouTube, particularly the ones where he travels to different countries and learns to cook different styles of food, and I really wanted to do my own cooking show.
So, I thought that perhaps before I start making a cooking video about foreign food, I should start by cooking something Canadian. The funny thing is, there are very few foods that we can actually call “Canadian.” Since Canada is a country composed mostly of immigrants, most of the food that we have here has been created in other countries. HOWEVER, I was able to find a few unique Canadian dishes, and among them, I chose the Canadian Butter Tart!
Here is the video:
Here is the recipe:
I modified another recipe from the Food Network by Anna Olson to make it more traditionally Canadian.
Two-Crust Pie Dough
2 ¼ cup cake and pastry flour
2 Tbsp sugar
¾ tsp salt
1 cup cold unsalted butter, cut into pieces
6 Tbsp cold water
1 Tbsp lemon juice or white vinegar
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
3 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
Tart Shell Recipe
1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Shape into 2 logs and chill.
1. Preheat the oven to 400 F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
3. Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
4. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Ladle or pour the filling into each shell.
5. Bake the tarts for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled.
6. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
Here is the original recipe:
As always, if you have any questions or comments please let me know! Also, don’t forget to like and subscribe to the videos on YouTube!