On Friday, we packed up all of our Canadian gear and took it to the elementary school for the International Festival. The cafeteria was the hosting space for the event. The kids played in the middle of the room as I set up my table. There was a hockey puck and stick (of course), pictures from trips there, books from my Dad, coins (just found out the penny will be discontinued by the Canadian Mint!), maps, and some goodies.
The stars of the display were Mom’s Butter Tarts. I tried to make something like Grandma used to with a maple twist, it was alright but not like Grandma’s fudge candy. I’ll have to make that next year.
To make these tarts quickly I used a pre-made pie crust and managed to get about a dozen mini tarts from each crust. Reroll scraps into small disks.
Lightly butter each cup even if it’s non-stick. Gently press the crust into each mini cup of the tin.
Fill the shell half way with the filling (recipe follows). You can also include a few raisins in each tart if you like. This batch uses plain filling.
Bake until the crust is golden and the filling puffs. The filling should be set and spring back easily when touched.
Butter tart Filling
- 2 Tbsp butter, melted
- 2 eggs, beaten
- 1 cup brown sugar
- 2 Tbsp flour
- 1/2 tsp vanilla
- pinch of salt
- (1 cup raisins, optional)