Whatever you decide to add, make sure the chunks aren’t larger than pea size to help the bars hold together. I haven’t tried adding mix-ins like raisins or pecans to this recipe (I like plain), but you definitely can! Add up to half a cup of things like nuts, raisins or chocolate chips to the filling before baking it. The “filling” layer for these bars is gooey but firm enough that everything stays together when you cut them. The texture is soft like a shortbread cookie as opposed to crunchy like a pie crust which I personally love! The Classic Filling The crust for these bars needs only three ingredients and can be easily mixed by hand. Sure, it’s not that much of an issue, but its hard for me to justify making the real thing when I can make butter tart bars that taste just as good and take way less effort! It Starts with the Crust Butter tarts are small Canadian tarts that feature a flaky crust and a simple filling made with butter, eggs, brown sugar, and dried fruit and/or nuts. My one and only gripe that I’ll ever have with the butter tart is the time it takes to prepare and cut the dough. :) Personally, I prefer the naughty version: tradition trumps trendy every time.Classic butter tarts are easily one of my favourite Canadian treats! It’s hard to go wrong with sweet, gooey filling wrapped in a flaky pie crust. It will give you lots of time to beat your eggs and make sure your spices are lined up and ready to go. FOR MY AWESOME AMATEUR FRIENDS: I would suggest melting the butter on the lowest setting possible. Swapping the coconut for raisins took these delectable little tarts from a mouthwatering modern edge to the timeless and tasty traditional butter tart. Notes prep time includes using frozen ready made tart shells. Using a tablespoon, pour into each tart shell, filling 2/3 full. Dump them right into your butter tart mixture. 12 individual tart shells, ready made, or use my pie crust recipe 1 egg 1 cup Brown sugar 1 tsp Vanilla Instructions Mix all 3 ingredients in a small bowl. Place the raisins in a small, microwave-safe bowl and stir together with the bourbon. Tour partners include our stellar local bakeries, charming cafes. You can taste your way across Northumberland County, Peterborough County, the City of Peterborough, and Kawartha Lakes. Press the mixture into the bottom of the tart pan and slightly up the sides. In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. When ready to bake, position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. The Kawarthas Northumberland Butter Tart Tour combines dozens of stops offering some of the best butter tarts in Ontario in one fun-filled, family-friendly tour. Pulse the biscoff cookies in a food processor until you have about 2 cups of finely ground crumbs. Simmer the raisins in the rum until they are fat and full of liquor. Be sure to let the pan cool all the way in between).
TO MAKE DRUNK RAISINS: put your raisins in a saucepan and add rum until the raisins are covered (I used Sailor Jerry's because it's delicious). This time, I made the "naughty" version: I swapped the coconut out for 3/4 of a cup of drunk raisins. With my previous error corrected I was still hopped up on my sugary success so I had to try these tasty tarts again.
I just sprinkled a little bit of the missing spice on top of each tart and they morphed into little bites of brilliance. When I pulled my original batch out of the oven I realized I had forgotten the allspice…OOPS. However, this recipe is SO FORGIVING - I highly suggest it! I used the recipe as listed, with the exception of the nuts and margarine: I used pecans instead of walnuts and butter instead of margarine. This recipe is SO EASY!!! I am a total newbie to cooking so I was slightly nervous about taking this on.
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