Timbits are ten for a toonie!
I didn’t quite realize how many uniquely Canadian desserts there were until just a few days ago. You’ve got your matrimonial cake, your Nanaimo bars, your beaver tails – which might not be as cruel as their name suggests, but in any case, aren’t exactly part of a balanced diet.
And lo, the humble butter tart became my baking project for the long weekend. (This would be way more fun that studying, I knew it!) I used the “Better than Butter Tarts” recipe from Sarah Kramer and Tanya Barnard’s How it All Vegan!, and I’m pretty darned pleased with how they came out.
The recipe was soooo quick and simple. The longest part was letting the raisins plump for 10 minutes before I could do much of anything else, but seriously? So not a big deal when your payoff is tasty pastry.
My momma is a bona-fide butter tart aficionado, and had been more than willing to schlep me to the store to buy raisins and flaxseed. She dubbed these “less cloyingly sweet than some of the others you get” (where? Commercially? From your recipe?), but “really, really good”. I liked the addition of chopped walnuts on top. They toasted up as the tarts baked, and added a hint of crunch to the whole deal. I think this recipe is a keeper!
But before I resume hitting the books, a riddle: What does a Canadian gang look like?
“Hey, tart. Where do you think you’re going?”