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From pizza pops to poutine to instant mashed potatoes, a lot of food Canadians enjoy were invented right here in Canada.

Sticking with that theme, the one and only Mary Berg returned to the Your Morning kitchen with some tasty treats that are 100% Canadian.

mary-berg-butter-tarts-feat.jpg

Butter Tarts

Makes 18 tarts

WHAT YOU NEED:

For the pastry:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup + 2 tablespoons cold unsalted butter
  • ¼ cup + 2 tablespoons cold shortening
  • ½ cup ice water
  • 2 teaspoons white vinegar

For the filling:

  • ¾ cup brown sugar
  • 1/3 cup light corn syrup
  • ¼ cup maple syrup
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons white vinegar
  • ¼ teaspoon salt
  • ½ cup chopped pecans, optional
  • ½ cup raisins, optional

 

WHAT YOU DO:

  1. For the pastry, combine the flour and salt in a large bowl.  Cut the butter and shortening into small pats and quickly rub and snap it into the flour mixture until it resembles very coarse sand with some hunks of butter and shortening that are about the size of a pea.  In a small bowl, combine the ice water and vinegar and pour it over the flour and fat mixture.  Using a wooden spoon, gently mix until a shaggy dough forms.  Dump the dough onto a work surface and give it two or three kneads to bring the dough together.   Transfer the dough to a piece of cling film and wrap and press the dough into a 1”-thick disk.  Pop this in the fridge for 45 minutes or so to allow the flour to hydrate and re-chill the fat.  
  2. Meanwhile, mix up the filling by whisking together the brown sugar, corn syrup, eggs, melted butter, vanilla, vinegar, and salt in a large glass measuring cup.  Set aside.
  3. When the dough has chilled, remove it from the fridge and set it out on a lightly floured work surface.  Roll the dough to about 1/8th of an inch thick and cut out as many circles as possible with a 4 ½-inch round cutter.  If you don’t get 16 rounds, simply gather the rest of the dough, reroll it to 1/8th of an inch, and cut out more circles.  Gently press the circles into a muffin tin, rumpling the sides lightly so that they are a little wavy and loose to give them that homemade look (I have to use two tins to fit all 16 tarts).  Pop the lined muffin tins into the fridge for 20 minutes to rechill the dough and preheat your oven to 450F.
  4. Once chilled, toss a few chopped pecans or raising, if using, in each tart shell and top with about 2 tablespoons of that lovely filling.  Bake the tarts for 8 minutes then reduce the heat of your oven to 400F.  Open your oven door for about 5–10 seconds to quickly bring the heat down then close the oven and continue to bake for 10–12 minutes or until the filling is puffy and the pastry is golden.
  5. Allow the tarts to cool for 10 minutes in the muffin tin then carefully remove to a cooling rack to cool completely.

mary-berg-nanimo-bar-feat.jpg

Nanaimo Bars

Makes 16 bars

WHAT YOU NEED:

For the bottom layer:

  • ½ cup unsalted butter, room temperature
  • ¼ cup sugar
  • 5 tablespoons cocoa powder
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 ¾ cup graham cracker crumbs
  • ½ cup finely chopped walnuts
  • 1 cup desiccated coconut

For the filling:

  • ½ cup unsalted butter, room temperature
  • 2 tablespoons vanilla custard powder
  • 2 cups icing sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

For the topping:

  • ¾ cup chocolate chips
  • ¼ cup unsalted butter
  • 1/8 teaspoon kosher salt

 

WHAT YOU DO:

  1. Prepare a 9x9-inch pan by lining it with parchment paper.
  2. For the bottom layer, set a large heatproof bowl over 1-inch of simmering water and add in the butter, sugar, cocoa, and salt.  Melt the mixture together until fully combined.  Beat in the egg and continue to cook, stirring constantly, until slightly thickened, about 30¬¬–45 seconds.  Remove the bowl from the heat and add in the graham cracker crumbs, walnuts, and coconut.  Press this into the bottom of your prepared pan and pop it in the fridge to chill.
  3. For the filling, in a medium bowl, beat together the butter and custard powder.  Slowly add in the icing sugar followed by the milk, vanilla, and salt.  Continue to beat until well combined and light and fluffy.  Spread the filling in an even layer over the base and pop it back in the fridge to allow it to continue to chill.
  4. For the topping, either in a double boiler or in the microwave, melt together the chocolate chips, butter, and salt.  Stir well to combine and allow it to cool just slightly.  Pour the topping over the custard layer and spread into an even layer.  Pop the whole pan back into the fridge to cool completely.  To cut, use a very sharp warm knife and enjoy!