Oh butter tarts, how you delight my taste buds with your buttery sweetness nestled in that flaky pastry. But you aren’t the same now in our gluten free lifestyle. So you have been replaced with squares. Thank you though, for your flavour inspiration and I’ll be keeping your name as well.
Butter Tart Squares (GF Shortbread Base)
I started with this shortbread recipe (which is amazing by the way.) but I made my own modifications.
- 1 1/3 cups white rice flour150 g
- 1/2 cup tapioca flour 71 g
- 1/2 cup
cornstarch 57 g
- 1 teaspoon salt 6 g
1/4 teaspoon baking powder 1.5
- 14 tablespoons unsalted butter 199 g(softened)
- ½ c. Honey (or 3/4 cup granulated sugar 149 g)
- 1 teaspoon vanilla extract
- Egg white (for brushing the shortbread)
Cream the butter and honey (sugar) together. Add the vanilla extract and mix until combined.
the dry ingredients (slowly so that you don’t have a cloud of dust!)
Mix until dough forms little chunks. Press into a 9X13 baking pan. I
think that is the size anyways; you know, the standard size one? Using a
fork, make rows of punctures. Bake for about 10 minutes, remove from
oven, brush with lightly beaten egg whites. Replace in oven and cook for
5 minutes more. This will keep the topping from being absorbed into the
crust. Remove from oven and add the topping. See Below for the rest.
Butter Tart Topping:
This is a slight modification of my mom’s butter tart filling recipe. The smell alone reminds me of home.
- 2 eggs beaten
- 2/3 c. butter melted
- 3/4 c. Sucanut or Brown Sugar
- ½ c. Honey
- 4 tbs milk
- 2 tsp vanilla
- 2 c. Walnut
mix everything except the eggs together and then add the egg so that
the butter will have cooled and won’t cook the egg. Pour over baked
shortbread base. Bake at 350 for 15 to 20 minutes. The top should be browned and crusty with the middle
almost set (it will set more as it cools).
Cool before cutting into squares. Store in the fridge or freezer.