Do you have a “Sweet Tooth”? Do you love eating desserts? Are you quite comfortable in the kitchen? Why not learn an easy technique for baking up some of the yummie dessert dishes. Maybe a little experimenting with tastes to make it fun and exciting.
Here is a delicious recipe inspired by my love for “Butter Tarts”.
This is no ordinary butter tart though there is a hidden surprise in every bite.
The pastry recipe is just enough for (6) full sized tarts or for (1) 9″ Pie. You can double or triple the recipe depending on how much of a sweet tooth you happen to have and how many tarts or pies you wish to bake at one time.
The filling recipe is enough for (2) pies.
Pie Crust Preparation and ingredients:
1 and 1/3 Cups of general purpose flour
1/4 Cup of either Cashews, or Pecans, or Almonds (ground down in your blender)
1/2 teaspoon salt
1/2 Stick Crisco Shortening (keep cold or chilled till needed)
3 to 6 teaspoon cold water
Combine flour salt and ground nuts in a mixing bowl
Cut in your cold Shortening mixing all ingredients until mixture is course and crumbly slowly add in 3 teaspoons of cold water only add more if necessary
refrigerate you dough for about 30 minutes to chill
In a medium saucepan on medium to high heat Combine the following:
Butter Tart Filling Ingredients and Directions:
2/3 Cup Dark Brown Sugar
2/3 Cup Corn Syrup or Maple Syrup
1/2 Cup Molasses
2 Tablespoons of Dark Raisins
1 Tablespoon Currants
1/2 Tablespoon Lemon zest
5 Table Spoons of butter ( unsalted or salted make no difference) I like salted personally
1/2 T-Spoon Cinnamon
1/2 T-spoon Nutmeg
1 Table Spoon of Brandy or Brandy Essence
The juice of 1/2 a Lemon
1/2 cup chopped Pecans or Cashews or walnuts (Optional)
Whisk all the ingredients together until everything becomes thick and pasty. If necessary add in a little corn starch for thickening. Turn off your heat and let sit while you roll out your dough.
Pre-Heat your oven to 400 degrees F.
Baking Preparations:
Bake on middle rack
Dust with flour your Tart tray or your Pie tray
Dust your counter top with a bit of flour and roll out your pastry to about 1/4″ thickness and start to section out your rolled dough for your tarts. Position your crust into as many tart spaces as you have made dough for or place it in your pie pan.
The surprise ingredient:Here is what makes it a surprise using either “Baker’s” Bitter-Sweet or Semi-Sweet Chocolate grate in several slivers of the chocolate until the bottom is covered.
Spoon in your filling until almost to the top of your crust.
Bake for not more than 20 minutes. Pie crust should be a golden brown.
Remove from oven and let cool thoroughly
Once cooled it’s time to dive in and enjoy.If you baked this pie sized, when serving it, serve it with a scoop of your favorite icecream. For me, that would be Butterscotch Ripple.