I have never had made Butter Tarts before, or let alone any kind of Tarts. Neither any sorts of Pies or Crust pastries.. I now think, how did I afford not to pick them up for my weekend baking programme. Hmm… may be since they are so full of butter and Fat. Yes, that could be the reason, but still I was such a naïve, not to experience the beauty of these startling bakes. Well, now when I have done that once I hope to see more such small wonders coming out of my oven pretty soon 😀
Thanks to Gayathri ”Baking Eggless” Group, I got the chance to try these on for the first time. Initially, I did a lot of search over net but could not get the eggless version of these Tarts. And I really wanted to taste one before making to get to know the difference. Last Saturday, I went to the local bakery and got one Bakewell Butter Tart.. mmm.. such melt in the mouth taste it had, with wonderfully crumbled crusty shell.. Truly heaven taste ! I got so confused what to add for this melting taste if not eggs. Hell, Gayathri, what a challenge !!
Then I recalled how I made the eggless version of Custard adding corn-starch a few days back. Thought I could try that atleast, so added a bit of bread for sticking it together and here we are.. the Lovely eggless version of the popular Canadian Dessert. I did do some variations of my own during the whole process and now I am desperately waiting to find out what the other group members do come up with, to get this piece together. Is there somebody out there, sharing this idea with me ??
For the pir Crust :
- 1 ½ cup APF
- 1 tbsp White Sugar
- ½ cup of Butter, COLD and cut into pieces
- 3-4 tbsp of Chilled water
- A pinch of Salt
For the Filling:
- ¼ cup Milk
- 1 ½ tbsp. Corn Starch
- ½ cup Double Cream
- ¾ cup white Sugar
- 2 tbsp Brown Sugar ( for sprinkling on top )
- ¼ cup chopped nuts ( Raisins + Walnuts )
- 2 bread pieces ( I used usual brown bread )
- 1 tsp Vanilla essence
- For making the Tart base, mix flour with the sugar and salt.
- Now add the cubes of COLD Butter and start mixing with hands or give it a pulse in the processor, till it gets crumbly.
- Start kneading it with the help of little cold water adding gradually, spoon by spoon. You will a good pliable dough at the end.
- Transfer the dough mass in a bowl, cover it with a cling film and keep it in the Fridge at least for an hour. I kept it overnight.
- Next day, take it out and roll it into medium thin circle. Cut out the circles with the help of a cookie cutter or a glass.
- Grease a muffin pan and line these circles inside the holes. Keep it inside the Fridge for the time we are preparing the filling.
- Now, mix cornstarch with the milk and keep aside. Milk should be a little cold and not warm or at room temperature. Can straight of the Fridge will do the work.
- Pulse the bread in the processor to get the fresh crumbs, keep aside.
- Now, beat the cream a little bit along with the sugar and Vanilla essence. Add bread crumbs and milk-corn starch mix and mix well.
- Add nuts and mix.
- Take the muffin tray out of fridge, pour this mixture into the tart cups up till 3/4th level. Sprinkle some brown sugar on top and Bake in a preheated oven at 180 degrees for 25 minutes.
- Take them out, cool on a tray for a bit and have them warm….
- I actually blind baked the Tarts in the first batch, which resulted in a slight distorted shape which is visible in the pics as well. But then I baked a second batch of only 3 tarts without blind baking the tart cups and it was perfect in shape. The difference was that the first batch was more crumbly in texture from inside, while the second one was a bit softer. You can pick your bet, I preferred the second batch more.
- To blind bake the tarts, instead of putting them in Fridge after lining, bake them in preheated oven at 170 degrees for 6-7 minutes. Take them out and pour the mixture and follow the usual process after that.
- You can skip the bread completely, I felt it was a good addition for bringing up the egg like fluffy texture.
- You can also add Cardamom or cinnamon for a different flavour altogether.