How To Make Canuck Christmas Butter Tarts - Recipe

[@tonytse2879]

I love the way you give multiple units of measure, mm, inches, fahrenheit and celsius, great for audiences from various places!

[@KumasKitchen]

Yeah, I like to make it easy for people. Glad you like it.

[@jason_from_canada]

This Canuck approves this recipe!👍 The holidays always means butter and mincemeat tarts. So glad you did this one! I knew the recipe was old but not that old. Thanks for the research and great you brought a bit of Canada back to Japan. 🇨🇦 🇯🇵

[@KumasKitchen]

Some Canuckism will never leave me. As for the research, I ran across that info about 10 years ago and was also surprised.

[@jason_from_canada]

@@KumasKitchen Good to know! You're an honorary Canuck! 👍

[@KumasKitchen]

eh?

[@jason_from_canada]

@@KumasKitchen That is an excellent "eh". 😀 I can hear a bit of a Canadian accent when you speak.

[@KumasKitchen]

I was recently told I still sound Canadian when I say "about."

[@TheBoilingPitsOfRawSewage]

Delicious and beautiful

[@KumasKitchen]

I'm looking forward to winter - so I can make again.

[@juliedesrochers3969]

Love the recipe and just noticed the cordless mixer that's handy ... I want one for Christmas lol

[@KumasKitchen]

Unfortunately, the mixer is not cordless - just the cord drops behind the counter. Hope you get one for Christmas.

[@1MikeNewton]

What a great little snack.. 😋

[@DineNastyLakers]

I hope you and your family have a great Christmas

[@KumasKitchen]

You too. Merry Christmas.

[@vanishloyal1491]

I am making these as I type . I can’t wait !!!

[@KumasKitchen]

Ah. Sorry, missed this comment. Hope you enjoyed them.

[@mindysmom6132]

Kevin!! Ohayogozaimasu!! I’ve missed watching your videos! These Canuck Christmas Butter Tarts look devine! I love how you use icing sugar for dusting-ingenious!! This recipe is going to be saved to my “Kuma’s Kitchen Favs.” I’m looking for desserts to add to my families’ Oshogatsu food table, so thank you for sharing!!

[@KumasKitchen]

Great to have you back, Mindy's Mom. One more cookie recipe coming before Christmas.

[@mindysmom6132]

Kuma's Kitchen.....Awesome!!

[@vp4744]

I had those once at a hotel in Utah, I think the owners were mormons originally from Canada.

[@KumasKitchen]

Could well be. I went to college with a couple of brothers in Canada who were mormons. They have a tie with Utah and I thin one returned to there.

[@HulkyTrapz]

Looks solid brother.. keep em coming

[@KumasKitchen]

Thanks, Noah. Will do.

[@HulkyTrapz]

@@KumasKitchen no worries buddy how about making a roast leg of lamb hahhaa

[@KumasKitchen]

You get me a leg of lamb and I'm happy to do it up.

[@HulkyTrapz]

@@KumasKitchen Leg of lamb is always underrated in my opinion way better than turkey sometimes hahhahah

[@KumasKitchen]

Totally agree. Wish I could get the leg here... and had a big enough oven. My Mom sometimes made a whole leg of lamb. I have a photo of me at six years old, out on the balcony of our house in Switzerland, gnawing on the bone of a full leg.

[@brenm2090]

I wish you would have cut the tart open in half to show us the yummy runny insides

[@KumasKitchen]

Sorry.

[@kochichris]

I use grass-butter for that^^ plantbase

[@KumasKitchen]

Yeah, wish I could get that here. Not yet.

[@juncube6570]

I noticed you didnt use lemon juice to the tart mixture, what does lemon actually do to help? Thanks.

[@KumasKitchen]

Lemon juice can give a kick in flavour. I've never needed it in this recipe.

[@richardleonard4281]

Why not just use melted butter for the filling , a lot less work.

[@KumasKitchen]

You mean instead of creaming it? Could do. Unlike making cookies, it wouldn't make a difference.

[@richardleonard4281]

@@KumasKitchen I made butter tarts for years , I always use melted butter in the filling. Way easier.

[@DineNastyLakers]

Lol nice! I was going to say...I thought you didn't like Vancouver Canucks lol

[@KumasKitchen]

LOL. Nothing against the Canucks. I just like to make fun of them.

[@ranstra12]

Not walnuts... use currents, raisins,or pecans... I'm Canadian eh :)

[@KumasKitchen]

LOL. eh.

[@Michael-sg1ut]

Your website seems to be down or no longer available. I was hoping for the recipe for these tarts. Any chance you could post them under the video? 🐀

[@KumasKitchen]

Sorry. The site has been gone for over a year. Couldn't afford to keep it hosted. I have the recipe in the Dessert recipe booklet on Patreon, but not on this computer. Remind me tomorrow and I cen get it off my other computer.

[@Michael-sg1ut]

@@KumasKitchen That would be really appreciated. Not sure how to give you my email without ending up flooded with spam CROFL 🐀

[@KumasKitchen]

@@Michael-sg1ut No problem. I'll post it here, as soon as I can get text to this computer.

[@KumasKitchen]

@@Michael-sg1ut Here it is: Tart Ingredients 2 1/2 cups flour 2 tbsp sugar 1 tsp salt 1 cup chilled butter, cut into small pieces 1/4-1/2 cup cold water Filling Ingredients 6 tbsp butter room temperature 1 cup brown or natural cane sugar 2 eggs 1 tsp vanilla 1/4 cup heavy cream (35%+) 3/4 cup small walnut pieces, 1/8-1/4" (3-5mm) Tart Directions 1. In a food processor, blend the flour, sugar, and salt. 2. Add the butter pieces and pulse until mixture resembles coarse meal. 3. With processor running, slowly pour water in until dough starts to come together. You should be able to form some into a shape that holds together. 4. Form dough into a ball and wrap in foil. Chill in refrigerator for 1 hour or more. 5. On a floured or icing sugar powdered counter, roll the dough out to a little less than 1/4" (4mm). 6. Cut into 4" (10cm) circles and place in the cups of a buttered and powdered and form into shells with your fingers. Filling Directions 1. In a medium bowl, cream the butter. Add the sugar and cream in slightly. 2. Use an electric mixer to combine the butter and sugar. 3. Add egg and vanilla. Beat for about 1 minute - until smooth. 4. Add cream and beat until well combined. Finishing Directions 1. Line the bottom of the tart shells with the walnut pieces. 2. Pour filling over walnut pieces. 3. Bake at 375°F (180°C) for 20-25 minutes - until filling has puffed up, is browning, and shells are turning golden. 4. Cool to room temperature before removing from tins. BTW, most of the recipes (not yet some of the most recent) are available in the recipe booklets I give away on my Patreon feed. Patreon.com/kumaskitchen

[@Michael-sg1ut]

@@KumasKitchen Thank you. Very much appreciated.

[@01Mary02]

I've never seen butter tarts made without corn syrup before....

[@KumasKitchen]

I had to adapt a long time ago - no corn syrup in Japan. Try this and see if you like it. IMO, healthier than corn syrup.

[@01Mary02]

@@KumasKitchen I'll give it a whirl!!