Buttertart Recipe | Christmas and Holiday Baking
BUTTERTART RECIPE
2 beaten eggs
2 cups packed brown sugar
2 tbsp white vinegar
1 tsp vanilla extract
1/2 cup melted butter
premade tart shells (I used 3 boxes of 18 minis in this recipe, still had filling leftover)
1/2 to 1 cup of chopped pecans, raisins, dates, figs, whatever
Directions:
Beat the eggs with a wire whisk. Add in sugar, vanilla, and vinegar. Continue to beat with whisk. Pour in melted butter and whisk again.
Line a cookie sheet with parchment paper (to help with cleanup) and lay out your tart shells. It's ok if they are still barely frozen. If using mini shells, put about a tsp or so of pecans (or other filling) in each one. If the shells are bigger, put closer to a tablespoon in there. Fill each tart to about half to 3/4 way full (so, 50-75% filled). If you fill it too much they will overflow and it will burn. Trust me. :(
Bake in a preheated oven at 450F for 10 minutes, then reduce the temperature to 350F. If using mini shells, it will take about 5-10 minutes once it gets to 350F. If your shells are bigger, then bank about 15 minutes or so and watch closely. They are done when the shells are lightly browned and the filling has darkened.
#christmasbaking #buttertarts #holidaydessert #bakedgoods #tartrecipe
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Easy COCONUT TARTS
How to make an easy and yummy Coconut Tarts
Here's what you'll need:
TART DOUGH:
3/4 cup softened butter (165g)
1/4 cup sugar (50g)
1 egg yolk
1/2 tsp vanilla (3ml)
2 cups all purpose flour (250g)
1/2 tsp salt (3g)
COCONUT FILLING:
1 egg
1/2 cup sweetened condensed milk (150g)
1/2 cup milk (125ml)
1/2 tsp vanilla (3ml)
2 cups desiccated coconut (200g)
2 tbsp all purpose flour (20g)
a pinch of salt
1/8 cup melted butter (30g)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
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#CoconutTart #SavorEasy
Holiday Recipes: Cranberry-Raisin Pie Recipe
Holiday Recipes: Cranberry-Raisin Pie Recipe - Today Paula’s sharin' another of Eddie's family recipes from his mother-a dessert that he said was always on the adults' table…Cranberry raisin pie!
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Raisin Butter Tarts Recipe
Raisin Butter Tarts Recipe
Oh so yummy ! gooey sweet pecan pie filling is the star of these butter tarts ! One bite and you'll fall in love... I promise :-) These are simply delicious !
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Here is the clickable link to the video recipe preview you saw at the end of this video:
Mini Raspberry Chocolate Cups Recipe
#recipe #pastry #buttertart
???? Rum Raisin Butter Tart Squares Recipe
This Rum Raisin Butter Tart Squares Recipe will scratch your butter tart recipe itch without having to make and roll pastry...
Ingredients
Base:
½ cup (125 mL) butter, softened
2 tbsp (30 mL) icing sugar
1½ cups (375 mL) AP flour
Topping:
1½ cups (375 mL) packed brown sugar
¼ cup (60 mL) butter, melted
2 eggs, beaten
1 tbsp (15 mL) white vinegar
1 tbsp (15 mL) dark rum
1 tsp (5 mL) vanilla
1 cup (250 mL) raisins
Method:
In bowl, cream butter with icing sugar; mix in flour until it looks like small crumbs.
Press into parchment paper--lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden, 12 to 15 minutes.
Topping:
Whisk together brown sugar, butter, eggs, vinegar, rum & vanilla; stir in raisins.
Pour over baked Base.
Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, around 35 minutes.
Let cool in pan on rack. Refrigerate 1-2 hours then cut into squares.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Professional Baker Teaches You How To Make BUTTER TARTS!
The perfect treat to celebrate Canada's 150th birthday! Butter Tarts are a classic Canadian sweet treat and a perfect desert for Canada
Click 'SHOW MORE' for recipe ingredients and instructions.
While this recipe uses pecans, feel free to use other additions in place of the pecans such as raisins, walnut pieces, chocolate chips, bacon or simply leave the butter tarts plain.
Yield: 12 butter tarts
Prep Time: 40 minutes
Bake Time: 20 minutes
Pastry:
2 ½ cups (375 g) of all-purpose flour
1 Tbsp (12 g) of granulated sugar
1 tsp (5 g) salt
3 Tbsp (45 mL) of vegetable oil
1 cup (225 g) of cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) of cool water
2 tsp (10 mL) of white vinegar or lemon juice
Filling:
¾ cup (150 g) of dark brown sugar, packed
¾ cup (175 mL) of maple syrup
½ cup (115 g) of unsalted butter, melted
2 large eggs, at room temperature
1 tsp (5 mL) white vinegar
1 tsp (5 mL) vanilla extract
½ cup (125 mL) raisins, pecans or walnut pieces
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
1. Preheat the oven to 200 C 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 about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375 F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.
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