Who doesn’t like a good road trip? And a road trip to Canada is even better! Unless of course you’re out running a horde of hungry zombies. Better make these fabulously Canadian Butter Tarts instead and just play Death Road to Canada.You know…for safety.
Moose-t Be This Tall to Ride
I’ll tell you one thing, if there ever is a zombie apocalypse, Canada is exactly where I’d go! Good food, good people, and I’m sure the zombies would apologize between every mouthful of your delicious flesh! So, being a Canuck myself, it’s only natural that playing a stellar title like Death Road to Canada would quickly send me down memory lane to the fiendishly wonderful treats of my homeland.
So, I asked myself, what out of the plethora of deliciousness would I choose to make and write about for this Backlog Bistro post?. Donairs? Nah a meat dish and a zombie themed game is too easy…and gross. Oatcakes? Maybe. They are stupidly good for as simple as they are to make. Wait…. Butter Tarts!! Of course!! They’re like Canada’s national dessert!! Good job brain! You’ll make a fine Zombie snack someday!
Now, I fully understand that Death Road to Canada is all about getting to Canada and not actually being in Canada, but once you wrap your lips around one of these little tarts believe me, you won’t need a zombacalypse to want to make the trip.
Poutine Your Heart Into It
Death Road to Canada is a tough as nails game, but making these tarts is as easy as can be. For those of you who are unfamiliar with the luscious little morsels in question, I’ll tell you up front, I have no idea as to why they’re called butter tarts given there really isn’t any more butter in them than any other tart. Think of them like mini pecan pies but instead of pecans you use raisins. Hold up now, put your butt back in that seat and have a listen before you go storming off over this raisin business! Alright maybe I don’t have any compelling arguments here but TRUST me. These will change your mind about raisins, or at least give you a reason to say, “Not all raisins!!” or whatever you youngins are saying these days.
Sorry, Not Sorry
When it comes to butter tarts there’s one important thing you need to know should you ever decide to broach the subject with any of my fellow countrymen; some people prefer their tarts to be firm and some prefer a runnier consistency. You’re going to end up in a fist fight should you choose the wrong answer here so be prepared. Take a neutral stance, smile a lot, and the angry Canadian will probably feed you some tarts and tea. They’ll probably do that anyway, so either way, free tarts!
I’ve been living in the US for a while now, so I tend to like mine on the firm side, but that’s really the beauty of butter tarts, cook ‘em too long or not long enough and they will still be heavenly sinful.
Don’t Forget Nunavut:
- 2 ¾ cups all-purpose flour
- 1 tsp salt
- 1 cup butter or shortening (2 sticks)
- 1 ½ tsp of vinegar
- 1 egg
* You might end up with dough left over and you might not. This recipe makes enough for two standard 8-inch pie crusts.
** You can of course always use prepared pie crust as well. No shame in that, believe me. I hate making pie crust.
- ¾ cup raisins *
- ¼ cup butter (room temperature)
- ¼ cup brown sugar (packed)
- ¼ tsp of salt
- ½ cup corn syrup **
- 1 egg (room temperature)
- ½ tsp vanilla
* Traditionally golden raisins are used but they can be hard to find or oddly expensive, so I usually just use the regular kind.
** Here you can use light or dark it really doesn’t matter. Use what you have.
You Ottawa Know:
1. Mix flour, salt and cut in the butter with two forks or a pastry blender
2. In a measuring cup mix together the egg and vinegar, then add enough water to fill up to the ½ cup line.
3. Gradually, mix the wet into the dry ingredients until you have a smooth, slightly sticky dough.
4. Wrap it up and chill until needed.
1. Preheat your oven to 400⁰
2. Measure your raisins into a bowl and fill with warm water to soak
3. Roll out your dough and cut into 4-inch circles (I usually use a drinking glass)
4. Place circles into a greased muffin pan
5. Mix together butter, brown sugar, salt, and corn syrup until the sugar is dissolved
6. Then mix in the egg and vanilla
7. Put about a tablespoon of the raisins in the bottom of each tart shell and about 2 tablespoons of the mixture over top of the raisins. Basically just divide everything evenly among the shells.
8. Bake in the oven for about 15-20 minutes. **
* Don’t fill the tart shells all the way to the top! You need to leave a bit of headspace because the filling is going to bubble up while baking.
** If you want the firmer set tarts then keep them in the full 20 minutes or even a little longer. Everyone’s oven is different though so keep an eye on them!
Maple Give it a Shot
And that’s it, my lovely travelers! Once those babies cool for a bit, feel free to bite in and bask in your new found nirvana! Canada knows what’s up amiright? RocketCat Games and Madgarden know what’s up to, so definitely go and check out their amazing game, Death Road to Canada. It’ll kick your butt all over town and then these butter tarts will give you a nice warm hug!