Butter Tarts

Butter tarts is originated from Canada. i always buy pecan nuts from my baking store. Pecans are the must have nut in my fridge. Looking at those nuts, butter tarts is what comes to my mind. An excuse for me to empty the nuts and buy a new stock...he...he...he...



Ingredients: 

For pastry

1 1/4 cups all purpose flour
1/2 tsp salt
1 tablespoon granulated white sugar
1/2 cup butter (chilled & cut into small pieces)
1/4 cup ice water

For filling

1/3 cup butter (softened)
1 cup brown sugar
2 eggs
1tsp vanilla essence
1/4 cream
1/2 cup pecan nuts (toasted & chopped)


Methods:

Pastry: In a electrical mixer place the flour, sugar and salt. Mix the 3 ingredients combined. Add butter and mix till the mixture resembles coarse meal. Add ice water till the dough just hold together when pinched.

Transfer the dough onto your work surface and shape into a ball. Flatten into a disk, cover with plastic wrap and refrigerate for about 1 hour.

After an hour, place on a floured surface to roll the dough. Cut in 10 cm rounds. Place the rounds into a 12 -cup muffin tin. Cover and refrigerate for 30 mins to firm up the dough.

Fillng: In a bowl of electrical mixer, cream the butter and sugar. Add in the eggs one at a time, then vanilla essence. Switched off your mixer and stir in the cream. Place the pecan nuts in the bottom of the tart shells and pour in the filling. Bake at 190 degrees cel for 15-20 mins. Remove from oven and place on wire rack to cool.

Your flaky buttery sinful tart is ready to consume. Enjoy guys