Classic Canadian Butter Tarts (Print-Friendly Version)

Flaky pastry filled with rich caramelized filling. Classic Canadian treat everyone will love.

# Ingredients You'll Need:

→ Pastry

01 - 285 grams pastry flour (or all-purpose flour)
02 - 13 grams brown sugar
03 - 3 grams salt
04 - 115 grams vegetable shortening, very cold, cut into cubes
05 - 115 grams unsalted butter, very cold, cut into cubes
06 - 90 millilitres ice water, approximate, use enough to form dough

→ Filling

07 - 110 grams lightly packed brown sugar
08 - 120 millilitres corn syrup
09 - 57 grams unsalted butter, melted
10 - 1 large egg
11 - 5 millilitres vanilla extract
12 - 1 gram salt
13 - 80 grams raisins (optional, or substitute pecans, walnuts, or chocolate chips)

# How to Make It:

01 - Pulse cold butter and shortening into the flour, brown sugar, and salt using a food processor until mixture resembles coarse crumbs with pea-sized pieces.
02 - Sprinkle ice water evenly over the mixture and use a fork to gently combine until dough just comes together. Avoid overworking.
03 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Roll dough out on a lightly floured surface to approximately 4 millimetres thickness. Cut rounds with a 10-centimetre cutter and fit into muffin tins. Chill shells while preparing filling.
05 - Combine brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt in a bowl. Whisk until smooth and homogenous.
06 - Scatter raisins (or chosen variation) onto the bottom of each chilled pastry shell. Pour filling mixture into shells, filling each two-thirds full.
07 - Place muffin tin on the oven's lowest rack. Bake at 220°C for 12–15 minutes until filling is set and pastry is golden.
08 - Allow tarts to cool completely on a wire rack before removing from pans.

# Extra Information:

01 - For flakiest pastry, ensure all fats and water remain ice cold throughout preparation.
02 - Baking on the bottom oven rack encourages a crisp, golden pastry base.
03 - Customise the filling by substituting raisins with chopped nuts or chocolate chips as preferred.

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