DifficultyIntermediate

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.

Yields12 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

 1 cup All Purpose Gluten Free Flour Mix* See directions*I highly recommend Namaste Brand Perfect Flour Blend
 ¼ cup Coconut Sugar
 ½ cup Salted Cold Butter or Refined Coconut Oil(Solid not Liquid)such as Nutiva Refined Coconut Oil
Filling(Top Layer)
 4 ½ tbsp Unsalted Butter or Coconut oi, melted
 2 Eggs, lightly beaten
 1 cup Coconut Sugar
 2 tbsp Sweet Rice Flour or All Purpose GF flour blend
 ½ tsp Baking Powder(Aluminum Free)
 1 tsp Vanilla Extract
 1 pinch Sea Salt( add a pinch extra if using coconut oil)
 ½ cup Currants
 ½ cup Plus 2 TBSP Chopped Raw Unsalted Pecans or Walnuts
 ½ cup Unsweetened Shredded Coconut

1

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

2

Sift the flour/s over a medium bowl( I recommend using a medium mesh sieve as a sifter). Add the coconut sugar. Cut the butter into chunks and using your hands or a pastry cutter, cut the butter/oil into the flour mixture until it resembles large peas.

3

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; Whisk in the sugar, flour, baking powder, sea salt and vanilla. Whisk until light, about 3 minutes.

4

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.

5

Place in a sealed container for up to 4 days or freeze for up to 2 months.

Category,

Ingredients

 1 cup All Purpose Gluten Free Flour Mix* See directions*I highly recommend Namaste Brand Perfect Flour Blend
 ¼ cup Coconut Sugar
 ½ cup Salted Cold Butter or Refined Coconut Oil(Solid not Liquid)such as Nutiva Refined Coconut Oil
Filling(Top Layer)
 4 ½ tbsp Unsalted Butter or Coconut oi, melted
 2 Eggs, lightly beaten
 1 cup Coconut Sugar
 2 tbsp Sweet Rice Flour or All Purpose GF flour blend
 ½ tsp Baking Powder(Aluminum Free)
 1 tsp Vanilla Extract
 1 pinch Sea Salt( add a pinch extra if using coconut oil)
 ½ cup Currants
 ½ cup Plus 2 TBSP Chopped Raw Unsalted Pecans or Walnuts
 ½ cup Unsweetened Shredded Coconut

Directions

1

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

2

Sift the flour/s over a medium bowl( I recommend using a medium mesh sieve as a sifter). Add the coconut sugar. Cut the butter into chunks and using your hands or a pastry cutter, cut the butter/oil into the flour mixture until it resembles large peas.

3

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; Whisk in the sugar, flour, baking powder, sea salt and vanilla. Whisk until light, about 3 minutes.

4

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.

5

Place in a sealed container for up to 4 days or freeze for up to 2 months.

Butter Tart Squares