Being Canadian there are three ‘must-have’ desserts: nanaimo bars, date squares and butter tarts! They’re just part of who we are and they show up at celebrations of all kinds! It goes without saying that finding an AIP/Paleo butter tart recipe caused some excitement around here. Did we dare hope they would be good enough for our Canadian tastebuds? Well, we tried this recipe and this is what we thought:
|Look:||(4 / 5)|
|Smell:||(4 / 5)|
|Taste:||(4 / 5)|
|Ease of Prep:||(4 / 5)|
|Friends & Family:||(4 / 5)|
|Average:||(4 / 5)|
- Preheat oven to 425° F for large tarts or 350° F for mini tarts.
- Place dates in warm water.
- Mix flour and salt.
- Cut shortening into flour until crumbly. Set aside.
- Pour dates and water into blender, add coconut oil, maple syrup and vanilla. Purée until smooth.
- Pour purée into bowl. Quickly whisk in tapioca, making sure there are no lumps.
- Mix in raisins. Set aside.
- Add mineral water to flour mixture. Mix until combined and forms a dough!
- Separate dough into 4 muffin cups or 12 mini muffin cups.
- Using fingers press and form the dough into a tart shell inside the muffin cups.
- Fill approx 3/4 of the tart with filling,
- For large tarts: bake at 425 for 25 minutes. For mini tarts: bake at 350 for 30 minutes.
SUMMARY: Although these butter tarts do not have the syrupy, oozing filling of the fav tarts of my past, the pastry has nice texture and they certainly taste like butter tarts! Chris could not stop at just one and our family enjoyed them too. If you’re missing butter tarts, you should try this one!