Hello everybody, Hope you are all doing well, Weather seems to be getting bad here, cold and damp, I was looking forward to a wonderful Summer ahead, all my plans with my gardening seems to be going away just like the weather outside.
I had to post this recipe on the 30th, lot of things happening suddenly, changed the whole setting of blogging it on the date scheduled. I cook and bake for all the things I participate, my only draw back is I never do any drafts before and do it only the day I post, with photos editing and searching for the paper I write the Ingredients etc.., Oh! when it comes to blogging I am so unorganized, every time I will take this step and never complete it :).., that's me bugging you again.
Coming to this recipe, Gayatri of Gayatri's cook spot started this Baking Eggless group, which I was very interested as I love baking eggless, which you might have noticed in my blog, if you like to join this group mail her and enjoy the baking without Eggs :).
This month Gayatri chose these Butter Tarts recipe from Joy of Baking, a blog which I don't have any words to describe a blog with everything and anything you need for Baking. She wanted us to bake it Eggless. If you want to bake with Eggs just click on the link above, it will take you to the original recipe.
I have changed a two things from this recipe, as Gayatri insisted that we had to use the amount of butter indicated in the original recipe, I did not change that, but as I love baking with whole foods I have used whole meal and did not use Brown sugar but used soft brown, cane sugar (Tate lyle's).
According to Joy of baking: Butter tarts are unique to Canada and consist of pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs. Some say Butter Tarts descend from the American Pecan Pie or even the British Treacle Tart, but history neither confirms nor denies these claims. So proud are we of our Butter Tarts that Marie Nightingale tells us in her book 'Out of Old Nova Scotia Kitchens' that "even today at County fairs there are special awards for the best butter tarts, and this award is vied for and coveted by the winner".
Read more:@ joyofbaking
I am not a person who loves to eat anything sweet, I haven't tried any tarts as such, reading through her learnt a lot about tarts, My mind only thought about the base being perfectly baked, which I did I think the filling was soft to touch and too sweet for my liking. Let's go to the recipe then..
FOR THE FILLING
WHOLE MEAL EGGLESS BUTTER TARTS
Adapted from Joy of Baking
INGREDIENTS:
FOR THE PASTRY
Used 7 Tartlet tins of 10cm
1 ¼ cup ( I used 100 gms whole meal & 75 gms APS)
½ tsp Salt
1 tbsp Sugar (15 grms)
½ Cup (113 grms) Cold Unsalted butter
¼ Cup + 1 tbsp (75 ml) Ice cold water
FOR THE FILLING
1/3 Cup (70 grms) Butter
1 Cup (210 grms) Soft Brown Tate lyle’s fair-trade Cane sugar
3 tbsp Condensed milk
3 tbsp Single cream
3 tbsp Potato starch
½ Cup Raisins and nuts {I used, Pecans (25 gms), Hazelnuts (25 grms) and Raisins (25 grms)}
METHOD:
As I used two different flours, I mixed them well together until well combined.
Next to these flours add butter, salt and sugar blend them well together, I used my spatula, if you have a food processor it will be more easier.
They form into a crumble then start adding cold water, I had to use a bit more water from the original recipe as I used whole meal flour.
Bring it together to form a dough, make a ball and place this in a Plastic bag, and refrigerate it for at least an hour.
I toasted the nuts on the stove top, removed the husks from hazelnuts then chopped them coarsely and kept it aside.
Meanwhile make your filling and preheat the oven to 190 degrees / 375 degrees / Gas 4.
Take a bowl, melt the butter, Sugar, condensed milk, single cream beat it well until well blended then add potato starch and blend it into the liquid ingredients until well incorporated.
Then I added all the Nuts and raisins and keep it aside.
Now lets make our pastry shells :
Take the pasty out of the bag, I divided it into 7 balls each weighing around 50 grms, then I took one ball at a time I was going to work with and placed the other balls in the fridge.
I used a sandwich bag placed the ball inside and flattened it out with the help of rolling pin, as I did not want the butter to melt when I was handling it.
Removed the pastry and pressed it on to my little tart shells pricked the base with a fork and I put it back again in the fridge until I did the same with all the cases.
I took out all the cases placed baking parchment and topped it with Baked beans and blind baked it for 20 minutes.
Took it out after few minutes and removed the baked beans then filled the cases with the filling and put it back in the oven and baked it for an other 15 minutes.
Take it out, allow it out cool down, remove it from the base and serve it warm or after it is completely cooled.
If you love eating anything sweet, this is definitely a treat for you.
MY VERDICT: The tarts were really delicious, but too buttery for me, I just ate a piece, am I going to bake this again, I would but not with so much butter and may be with fruits. My kids liked it, and my husband loved it. My tarts have a very dark colour it is due to the cane sugar I used I think :). They leaked out too as I had filled them too much, next time I think if I make one or two more tarts extra I think they would all fit together, or I should make the filling a little less :)).., may be I will choose the first option.
Thanks Gayatri, if you had not told I would never have baked these tarts :)...
Jayasri Ravi
Thanks Kannada cuisine, Hema, and Ramya..
Gayatri, thank youuu.., 🙂 for giving this challenge for baking these tarts, just loved it...
Ramya
That is a real treat! lovely!
Hema
Very nicely done dear, nice idea with the potato starch, very new to me..
Gayathri Kumar
Jayasri, The tarts look so nice. The idea of using potato starch and condensed milk is great. Thanks for joining us this month...
Kannada Cuisine
Slurp!!yummy