Gluten-Free Butter Tarts! Because everyone should be able to try this uniquely Canadian favourite, gluten allergy or not!
Course Dessert, Snack
Keyword Butter Tart, butter tarts, gluten-free, glutenfree, Maple Syrup, More Than Poutine Book
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Marie Porter
3/4cupWhite Rice Flour
3/4cupLight Buckwheat Flour
1/4cupSweet Rice Flour
1/4cupCorn Starchplus extra for rolling
8ozBrick Cream Cheese
1/2cupUnsalted Butter softened
1 1/2cupsLight Brown Sugar packed
5Large Eggs whisked
Preheat oven to 375 F (190 C)
Measure flours, corn starch, sugar and xanthan gum into the bowl of your food processor, blitz to combine.
Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
Lightly dust your work surface with corn starch, roll chilled dough out pretty thin – 1/8″ to 1/4″, depending on your tastes – some prefer a thinner shell, some thicker. Cut 4″ rounds from the pastry – you’re aiming for 12.
Carefully transfer the pastry rounds to a muffin pan. I like to flatten the bottom against the tin, and work out from there, flattening the whole round to be flush with the muffin pan cavity – it holds the most filling! Feel free to get decorative about it – flattening the bottom of the dough against the muffin pan, gently ruffling the edges… it’s up to you! Chill the pan of prepared tart shells until ready to use.
Prepare tart shells recipe, if using. If using pre made pie crust, roll cut out and prepare tart shells per directions in the tart shells recipe below.
Divide raisins among tart shells – I personally like to have a fair amount of raisins in my buttertarts, so I use 1 cup. (1/2 cup is probably closer to average!). Set aside.
Combine butter, brown sugar, and maple syrup in a medium saucepan. Beat until smooth. Add in eggs, beat once more until well combined.
Heat mixture on medium, stirring constantly. Bring mixture JUST to a boil, remove from heat. Carefully pour mixture into prepared tart shells.
Bake for 15-20 minutes, until filling has set and the pastry is lightly browned. Remove from oven and allow to cool
These are usually served at room temperature, but some prefer them chilled!