Canadian Butter Tarts 🍁

Método

1. 1

   Rub the cold cubed butter and 25g melted butter into the flour and salt, then bind with egg yolk and ice water into a soft dough. Chill 30 minutes.

2. 2

   Roll to 4mm and cut 10–12 rounds with a 9cm cutter; press each into a greased mini-tin or deep muffin cup, letting the edges sit slightly above the tin.

3. 3

   Whisk both sugars, syrup, melted butter, eggs, vanilla, vinegar and salt into a smooth filling — do not whip air into it.

4. 4

   Scatter raisins or nuts into the shells if using, then fill only two-thirds full; the filling boils and must have room.

5. 5

   Bake at 190°C for 15–18 minutes until the pastry is golden and the centres are still liquid when you nudge the pan.

6. 6

   Cool 10 minutes in the tins, then loosen to a rack — the centre should stay glossy and soft even after the edges set.