Authentic Canadian Butter Tart Squares

Authentic Canadian Butter Tart Squares

from lowbrowfancy.com
Afternoon Tea
65 min
9 servings

Enjoy the classic taste of Canada with these rich, gooey butter tart squares without the fuss of lining muffin tins or rolling out dough. So easy to make with a tender buttery crust and a delicious gooey filling that will satisfy your butter tart craving without any of the stress!

Ingredients

  • 113 gunsalted butter (room temperature)
  • 50 ggranulated sugar
  • 1 largeegg yolk
  • 1 teaspoonvanilla extract
  • 210 gall-purpose flour
  • ½ teaspoonfine sea salt
  • 1 tablespoonbuttermilk or sourdough discard
  • 150 gbrown sugar
  • 2 tablespoonspowdered milk
  • ¼ teaspoonfine sea salt
  • 2 largeeggs (room temperature)
  • 160 gramslight corn syrup (or maple syrup (or a mix of the two))
  • 60 gramsunsalted butter (melted)
  • 1 ½ teaspoonsvanilla extract
  • ½ teaspoonlemon juice (or white vinegar)
  • 75 gramsraisins, or chopped pecans or walnuts (optional)

Directions

Cookie crust

  1. 1

    Preheat the oven to 350˚F. Spray an 8 x 8" (20 x 20 cm) baking pan with baking spray, and line with overlapping rectangles of parchment paper.

  2. 2

    Add 113 g unsalted butter ad 50 g granulated sugar to a mixing bowl and beat until smooth, light and fluffy, about 2-3 minutes. Add 1 large egg yolk and 1 teaspoon vanilla extract and beat until smooth. Finally, add 210 g all-purpose flour, ½ teaspoon fine sea salt, and 1 tablespoon buttermilk or sourdough discard and beat until smooth.

  3. 3

    Dump into the lined pan and press down with your fingers or a drinking glass until compact, level, and smooth. Bake for 18-20 minutes until just starting to get golden.

Butter tart filling

  1. 1

    While the cookie crust is baking, make the filling. To a medium mixing bowl add 150 g brown sugar, 2 tablespoons powdered milk, ¼ teaspoon fine sea salt, 2 large eggs, 160 grams light corn syrup, 60 grams unsalted butter (melted), 1 ½ teaspoons vanilla extract, and ½ teaspoon lemon juice. Whisk until smooth.

  2. 2

    Pour over the pre-baked cookie crust while it's still very warm. Return it to the oven and bake for 28-32 minutes, or until the filling is set on the edges and slightly jiggly in the middle (see the post above for notes on how to adjust the bake time and ingredients for a firm and chewy or more gooey filling).

  3. 3

    Let the pan cool completely at room temperature before lifting the slab out by the parchment slings. Or after cooling completely, refrigerate overnight for cleaner slices. Cut into either 9 large squares (3 rows of 3) or 16 small squares (4 rows of 4).