Tuesday, 1 May 2012

Butter tarts - April challenge on Eggless-baking

This month's Eggless Baking Challenge was "Butter tarts" from my favorite reference website joyofbaking. I love tarts, I mean I love baking them, but I am very apprehensive about eating even a single tart. I have not checked myself on a weighing scale ever since I started baking and I am dreading the needle reading :(. I postponed baking this for as long as possible, but finally baked it at the end of the month, just in time for posting it; well, almost!

And yes, delicious as it turned out, I could hardly eat more than a single tiny tart. I passed on the large ones to folks at home.

Tart Crust Pastry:
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into 1 inch pieces
1/8 - 1/4 cup (30-60ml) cold water

In a large mixing bowl, whisk together the flour, salt, and sugar, until combined using a hand mixer.
Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 
Pour 1/8 cup (30 ml) water in a slow, steady stream, and keep whisking until the dough just holds together when pinched. If necessary, add more water. I used three tablespoons of water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

Take a tablespoon full of dough and spread it in a tart tin. Fill about 10-12 tart tins, cover and place in the refrigerator for about 30 minutes to firm the dough.

Fill the unbaked tart shells with the filling upto 2/3rds full. Bake at 180 degrees C for about 10 - 15 minutes or until the pastry has nicely browned and the filling is puffed and set. 
Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

I used 5 small tart tins and 5 medium sized tart tins.

Original recipe - Tart Filling:

1/3 cup (70 grams) unsalted butter, softened 1 cup (210 grams) light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup (60 ml) light cream(half-and-half) (10% butterfat) 1/2 cup (120 ml) raisins or chopped nuts (pecans or walnuts)
I reduced the sugar here to 1/4 cup, since I used 1/4 cup condensed milk. I substituted eggs with 1/2 cup peanut butter. I omitted the nuts. Here is my eggless version:

Tart filling: 1/3 cup unsalted butter, softened
1/4 cup light brown sugar
1/2 cup creamy peanut butter
1/2 cup heavy cream 
1/4 cup condensed milk
Chocolate chips - for garnishing

In a large mixing bowl, whisk together the peanut butter, condensed milk, butter, cream and brown sugar into a smooth paste. You got to taste it at this stage... But, watch yourself, as this is a tart filling, and you need to have enough...
Fill upto 2/3rds in the unbaked tart shells. Garnish with chocolate chips.
Verdict: Sweet buttery tarts with wonderful peanut butter filling. Awesome taste and loaded with goodness and calories ofcourse, but lets pretend otherwise!

 priya's signature image at photobucket


Renuka said...

The idea of using peanut butter is really cool & u've topped it with chocolate chips, what a yummy combo Priya!

Nupur said...

So, you used Peanut butter.. Wow !! I wonder how they must have tasted bubbling up .. Heavenly should be the word :)

Jayasri Ravi said...

wow, that's a different version, using peanut butter, I wonder how they tasted, should try it out sometime..,

Gayathri Kumar said...

The tarts look so cute with the chocolate chips on top. Using peanut butter is surely a great idea. Yet to try it...