Butter Tart (Canadian Gooey Brown Sugar Tart)
Quick answer
- Total time
- 52 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 7
About this dish
Brown sugar and butter cook into a filling that sets at the edges but stays gooey, almost runny, in the middle of each small Canadian tart.
Read more
This version adds cream and a few raisins, which give the toffee-like sweetness something to chew on. Eaten warm, the filling flows and the caramel smell is strongest, but once cooled it firms into a sticky, chewy layer.
Ingredients
Instructions
- 1
Preheat the oven to 190°C and set the 6 tart shells securely in their pan or on a baking tray.
Divide the 40g raisins evenly among them, making sure they are not wet so the pastry stays crisp.
- 2
Put 90g unsalted butter in a saucepan and melt it slowly over low heat.
Add 120g brown sugar and stir until the coarse grains mostly disappear and the mixture looks glossy, thick, and syrupy.
- 3
Turn off the heat and cool the mixture below 50°C so the egg does not scramble.
Whisk in 1 egg, 60ml heavy cream, and 1 teaspoon vanilla extract until smooth and fully blended.
- 4
Stir the filling once more to even out the texture, then pour it only to about 80% of each tart shell.
Overfilling can make it bubble over, scorch the edges, and soften the bottom crust.
- 5
Bake at 190°C for 20-22 minutes.
Remove the tarts when the edges are set, small bubbles rise in the center, and the middle still jiggles slightly rather than looking fully firm.
- 6
Cool the tarts at room temperature for 20 minutes so the filling settles into a soft, chewy set.
Serve slightly warm for a runnier center, or cooled for a firmer texture that holds its shape.
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