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Viewer's butter tart
A signature butter tart recipe!
SERVES
10
TO
12
Ingredients
For the crust:
- 5 1/2 cups all-purpose flour
- 2 teaspoon salt
- 455 grams Tenderflake lard
- 1 egg, stirred slightly
- 1 tablespoon vinegar
- 7/8 cup cold water
For the filling:
- 1/2 cup butter
- 1 1/2 cup brown sugar, packed
- 2 eggs
- 2 tablespoons cream
- 2 teaspoon vanilla
- 1/2 cup chopped pecans (optional)
Directions
For the crust:
- Stir the flour and salt together.
- Cut in the lard with a pastry blender or two knives until the shortening is in pea size pieces.
- In a measuring cup, combine the egg and vinegar.
- Add enough cold water to make one cup.
- Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
- Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into six portions.
- Cover dough and refrigerate for one hour or you can chill it covered overnight as long as you leave it at room temp for 15 minutes before rolling it.
- Roll out the dough on a lightly flour surface.
- Prepare the muffin pans by cutting approximately ten centimeter pie dough circles; fit the dough circles into your muffin cups and chill until ready to fill.
For the filling:
- Set oven to 400°F.
- Melt together butter and sugar, and cool slightly.
- Beat the eggs, cream and vanilla together.
- Once the sugar mixture has cooled, whisk in the egg mixture a bit at a time. Stir in the nuts.
- Fill the tart shells about 2/3 full.
- Bake for 15-20 minutes or till pastry is golden and filling is puffed up.
- Let cool in tins for approximately 20 minutes, then transfer to a cooling rack.
