Chocolate Pecan Maple Butter Tarts

Chocolate Pecan Maple Butter Tarts

See Recipe

Chocolate Pecan Maple Butter Tarts

Have you ever been to a Butter Tart Festival? or even completed a Butter Tart trail? Well if you love butter tarts you need to add this to your bucket list! What an experience! You will leave with a variety of different flavoured butter tarts and I even saw a butter tart milkshake. I like to make my butter tarts with maple syrup. I feel like the flavour is not as sweet and it just pairs so nicely with the pastry and of course pecans. The chocolate and pecans are completely optional but I think necessary. There are a few things that I find helpful when baking these: a 4.5 inch cookie cutter, 12 count muffin tin and a large cookie scoop for filling the tarts. If you make these be sure to take a photo and tag me @pbonaspoon on instagram. Happy baking friends!
By:
Ingredients
  • Pastry
  • 2 1/4 cups cake and pastry flour
  • 2 tbsp granulated sugar
  • ¾ tsp salt
  • 1 cup of cool unsalted butter cut into pieces
  • 6 tbsp of cool water
  • 1 tbsp lemon juice or white vinegar
  • Filling:
  • ¾ cup packed brown sugar
  • ½ cup of maple syrup
  • 1/3 cup of butter melted
  • Two eggs
  • 1 tbsp of cider vinegar
  • ½ tsp of salt
  • ½ cup chopped dark chocolate or dark chocolate chips
  • Optional- ½ cup chopped pecans
Directions
Step 1
In a medium-size bowl add flour sugar insult cut in the butter and use a pastry cutter until you see small pieces of butter are visible.
Step 2
Stir the water and the vinegar and add to the flour mixture
Step 3
Create two logs with the dough and wrap in plastic and chill for at least two hours
Step 4
Once the pastry dough has chilled for two hours removed from the fridge
Step 5
Preheat the oven to 375°F and grease a 12 cup muffin pan.
Step 6
Cut each log of dough into six roll out each piece to about ¼ inch thick.
Step 7
Use a 4 ½ inch round cookie cutter and then place the dough into the muffin tin. Gently press down the bottom and the sides. You may have some little folds at the top, which is ok. Place the filled muffin tin in the refrigerator while you make the filling.
Step 8
While the pastry is chilling prepare the filling
Step 9
Whisk together brown sugar maple syrup butter eggs vinegar and salt and set aside. Do not over whisk.
Step 10
Evenly sprinkle a few pecans and chocolate pieces into the bottom of each tart (optional)
Step 11
Use a large cookie scoop to place the filling into each tart shell.
Step 12
Bake the tarts At 375°F for 22 to 25 minutes. The edges of the tart will have a golden hue.
Step 13
Remove from the oven and run a knife along the edges to release the tarts. Let the tarts cool completely in the pan on a cooling rack for about 20 minutes then remove the tarts from the pan and continue to let them cool on the rack.
Step 14
Store the tarts in the refrigerator in an airtight container for up to 3 days. Let the tarts come to room temperature before serving.
Step 15
Recipe inspired by Canadian Living Butter Tarts


Related posts