Silky Molasses Butter Tarts Two Ways

Silky molasses butter tarts

A tale of two tarts…

Two versions, one extra molasses-y. Take your pick; they‘re both delicious.

Using molasses in a butter tart results in a sweet, smooth filling that is tangy-sweet. It’s rich to be sure but has much more flavour than butter tarts that call for corn syrup. Combined with a flaky homemade pastry these tarts are sweet heaven.

The method is identical for both, it’s just the proportions that are a little different, resulting in two versions that are each delicious in their own way.

I’m not a fan of raisins in my butter tarts but if that’s what you prefer feel free to substitute the walnuts for golden raisins.

 

sweet and silky molasses butter tarts

Sweet and silky Molasses Butter Tarts

Creamy-sweet with a rich flavour and subtle tang from the molasses

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • 1/2 cup Grandma Fancy Molasses
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

sweet and silky molasses butter tarts

Dark and delicious Molasses Butter Tarts

Adapted from Anna Olson

Noticeably darker, this version has more molasses, more butter and a more intense tangy-sweet flavour.

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • ¾ cup Grandma Fancy Molasses
  • ½ cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

Flaky Butter Tart Pastry:

From Bridget’s Green Kitchen

  • 2 ½ cups flour
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup cold butter, cut into pieces
  • ½ cup cold water

Instructions for the pastry:

In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.

To make the buttery molasses tart filling:

Preheat oven to 375 F.

Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.

To make filling:

  1. In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
  2. Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
  3. Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
  4. Cool tarts in the tin and remove carefully. Best served at room temperature.

 

One more thing…

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Here’s to eating well, everyday,

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Easter Bunny cake!

Easter Bunny cake with "how-to" pattern

 How to make an Easter Bunny cake:

This is a cake that my mom used to make for us on Easter Saturday from a pattern she found in a magazine back in the early 70’s. It’s simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.

 

Bunny cake diagram

This is the diagram from the old magazine clipping.

 

Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I haven’t yet learned to make boiled frosting so use a simple white frosting instead. You’ll need a good 4 cups of icing to ice the cake.

Make your bunny cake with this molasses devil’s food cake

 

Easy creamy icing

1/4 cup soft butter

3 Tbsp milk

1 tsp vanilla

3-4 cups of icing sugar

Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.

**You’ll need to double the recipe to fully frost a layer cake.