On Thursday’s Morning Focus, Alan Morrissey was joined by Canadian chef and owner of Randaddy’s in Lahinch, Randy Lewis.

This week, Randy shared a delicious recipe for his Canadian Butter Tartlets.

This is real comfort food at it’s best. At this time of the year, in fact starting from Canada Day in mid-October, Canadians start to enjoy this delightful and traditional Canadian sweet treat.

With a medley of eggs, butter, brown sugar, maple syrup, and a touch of vanilla, these delectable custardy treats are crowned with the rich goodness of pecans. And if you really want to make things easy for yourself, you can buy ready-made pastry from the supermarket. So, let the weather be as it may, for these Canadian Butter Tarts are here to warm our hearts and satisfy our sweet treat cravings.

Ingredients:
2 eggs, 225 grams unsalted butter, 1 teaspoons vanilla extract, 3 tablespoons of good quality maple syrup, 250 grams brown sugar, 50 grams crushed pecans and 1 roll puff pastry.


Method:
1. Preheat oven to 180°. On a low heat over saucepan melt butter.
2. Add brown sugar once the butter is melted and stir in.
3. Add pecans (leaving back a few to sprinkle on top when serving), vanilla and maple syrup and stir in and heat until smooth consistency.
3. Remove from heat and let cool slightly.
4. Add to beaten eggs to the mixture stirring until smooth consistency.
5. Line your muffin tin with puff pastry and scoop in your custard mix until level.
6. Place in preheated oven and bake for approximately 25 to 35 minutes or until puffy and cooked through.
(May be less depending on size of tartlets so keep an eye after 20 minutes if making mini tartlets).
7. Remove from the oven, take out of the casing and let cool on a wire rack.
Sprinkle with end of crushed pecans for decoration.

Photo (c): Clare FM