Mini Butter Tarts

Today is Canada Day, the perfect occasion to indulge in some classic butter tarts. I wasn’t always a fan of them, but that changed when a friend shared this recipe with me. After trying it, I was hooked! I prefer my butter tarts with a bit less sugar and a lot more nuts. To me, homemade always beats store-bought, and making them bite-sized adds an extra fun touch.

You need mini muffin pans.  

Ingredients

Butter Tart dough
2 cups flour
3/4 cup butter - cut into small cubes
2 tablespoons sugar
1/2 teaspoon salt
1/8 to 1/4 cup ice water

Butter Tart filling
1 cup corn syrup
1/2 cup brown sugar
1/4 cup butter
1/4 teaspoon  salt
2 eggs - beaten
1/2 teaspoon vanilla
2/3 cup walnuts or pecans - toasted and chopped
Icing sugar for sprinkling

Directions

Butter Tart Dough

1. Place flour, salt and sugar in a food processor.  
2. Process until mixed.
3. Add butter. Pulse until the mixture resembles coarse meal.
4. Add ice water, one tablespoon at a time until the dough holds together. 
5. Remove the dough from the food processor and place the dough onto a work surface.
6. Gather the dough into a ball.
7. Flatten into a circle.
8. Wrap in plastic and refrigerate for about 15 to 20 minutes. 
9. Roll out the dough on a floured surface.
10. Cut into rounds using a 2  1/2 inch cookie cutter.  
11. Gently place the rounds into mini muffin pans.   

Butter Tart Filling

1. Preheat oven to 425 degrees F.
2. In a saucepan, combine corn syrup and brown sugar.
3. Simmer over low heat for 3 to 5 minutes.
4. Add butter.  Stir until mixed.
5. Remove from heat.  Cool slightly.
6. Pour over the beaten eggs.  Stir constantly.
7. Add the remaining ingredients.
8. Fill the unbaked tart shells.
9. Bake for 10 to 12 minutes or until golden brown.
10. Let cool.
11. Sprinkle some icing sugar.

Makes approximately 48 mini tarts.