If you're a Canadian, like me, you can't think of a more quintessential Canadian dessert than Butter Tarts. Growing up we used to make Butter Tarts in mass quantities. As a family of 6, they ended up getting devoured pretty quickly. If you've never had a butter tart before( I.e meaning you must not be a Canadian) I would describe them as rich, gooey, buttery, with a caramel-ly centre, in some ways similar to a pecan pie. Since these are squares they are a little bit less fussy to make than baking tarts. The shortbread base will melt in your mouth. What's even better, you can make these in LARGE qualities and freeze them for up to 2 months.
For the base: If you would like to use your own flour blend instead of a packaged GF flour blend, here's my recommendation: 1/4 cup brown rice flour, 1/4 cup coconut flour, 2 tbsp millet flour, 2 tbsp sweet rice flour, 1/4 cup tapioca starch and 3/4 tsp guar gum
Sift the flour/s over a medium bowl( I recommend using a medium mesh sieve as a sifter). Add the coconut sugar. Cut the coconut oil/butter/ghee into chunks and using your hands or a pastry cutter, cut the butter/oil into the flour mixture until it resembles large peas.
Press the mixture into a 8 or 9 inch glass or metal cake pan(about 20 cm) and place in the centre of a preheated 350 F oven; Bake for 15 minutes or until it is lightly golden brown. Set aside to cool for at least 15 minutes. In a separate bowl, mix the melted butter/oil and eggs or Just egg replacer; Whisk in the sugar, flour, baking powder, sea salt and vanilla. Whisk until light, about 3 minutes.
Stir in the currants, nuts and coconut and pour over the cooled shortbread base. Bake at 350 F until the top springs back when touched lightly, about 20-25 minutes. The centre should still be a little gooey. Allow to fully cool before you cut them into squares. I find placing them in the refrigerator once they have cooled is the best way to keep them from crumbling too much when you cut them. If you are making the Just egg (vegan) version it requires a little longer baking-25-28 minutes.
Place in a sealed container for up to 4 days or freeze for up to 2 months.
Ingredients
Directions
For the base: If you would like to use your own flour blend instead of a packaged GF flour blend, here's my recommendation: 1/4 cup brown rice flour, 1/4 cup coconut flour, 2 tbsp millet flour, 2 tbsp sweet rice flour, 1/4 cup tapioca starch and 3/4 tsp guar gum
Sift the flour/s over a medium bowl( I recommend using a medium mesh sieve as a sifter). Add the coconut sugar. Cut the coconut oil/butter/ghee into chunks and using your hands or a pastry cutter, cut the butter/oil into the flour mixture until it resembles large peas.
Press the mixture into a 8 or 9 inch glass or metal cake pan(about 20 cm) and place in the centre of a preheated 350 F oven; Bake for 15 minutes or until it is lightly golden brown. Set aside to cool for at least 15 minutes. In a separate bowl, mix the melted butter/oil and eggs or Just egg replacer; Whisk in the sugar, flour, baking powder, sea salt and vanilla. Whisk until light, about 3 minutes.
Stir in the currants, nuts and coconut and pour over the cooled shortbread base. Bake at 350 F until the top springs back when touched lightly, about 20-25 minutes. The centre should still be a little gooey. Allow to fully cool before you cut them into squares. I find placing them in the refrigerator once they have cooled is the best way to keep them from crumbling too much when you cut them. If you are making the Just egg (vegan) version it requires a little longer baking-25-28 minutes.
Place in a sealed container for up to 4 days or freeze for up to 2 months.