Thinking about making butter tarts tonight, but I’m holding myself back because I made some many oatmeal chocolate chip and oatmeal cranberry cookies this morning. I’m sure the husband won’t mind, though. He never does. 🙂
I’m trying to figure out which of these two recipes I want to test drive if you’re at all interested in making your own:
- Kraft Canada’s Chocolate Butter Tarts
- All Recipe’s Mississipi Butter Tarts
- Or this one below, from the makers of Jackson-Triggs wine, complete with Vanilla Bean Chantilly topping. Hmm… Tough decision.
The difference between them is the use of light corn syrup. I’m not a fan but I have been known to use it in my Rice Krispie squares, so I already have some on hand. I’m also a bit puzzled by the comment left on the recipe using the corn syrup that the butter tarts came out runny. I’m not sure how that would happen with a strong binding ingredient like corn syrup. Odd.
I’m using store bought tart shells because my hands are too hot to work with cold butters while forming pastry doughs. Oh, sure I’ve tried the dip-your-hands-in-cold-water-then-quickly-wipe-them-dry trick, but it never works for more than 30 seconds before the dough starts to mush out in my hands. It doesn’t matter how cold I can get my hands, either. Butter + my hands = disaster. I can’t even hold a chocolate bar for long because I can feel it sink into my fingers. I have to get my husband to hold it while we walk from the aisle to the checkout. Pathetic.
Alas, this is the reason I never became a baker. It’s a curse no baker wants to have. (le sigh)