Canadian Butter Tart Bars with a Shortbread Crust

Individual butter tart bars featuring a buttery shortbread crust and a rich, gooey butter tart filling. A classic Canadian treat in a convenient format.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.63/serving

Season:

☀️ Summer

Meal Type:

Snack•Dessert•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1.5cupsAll-purpose flour(For the shortbread crust)

£0.25

0.5cupUnsalted butter(Cold, cubed, for the shortbread crust)

£0.75

0.3cupPowdered sugar(For the shortbread crust)

£0.20

0.3teaspoonSalt(For the shortbread crust)

£0.75

0.5cupUnsalted butter(Melted, for the butter tart filling)

£0.75

0.8cupBrown sugar(Packed, for the butter tart filling)

£0.30

1Egg(Large, for the butter tart filling)

£0.30

0.3cupCorn syrup(Light, for the butter tart filling)

£0.40

1teaspoonVanilla extract(For the butter tart filling)

£0.15

0.5teaspoonWhite Vinegar(For the butter tart filling)

£0.01

0.1teaspoonSalt(For the butter tart filling)

£0.75

0.5cupRaisins(Optional, for the butter tart filling)

£0.40

Total Cost

£5.01

£0.63 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2.
Prepare the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3.
Press the mixture firmly into the prepared baking pan. Bake for 15-20 minutes, or until lightly golden.
4.
While the crust is baking, prepare the butter tart filling: In a medium bowl, whisk together the melted butter, brown sugar, egg, corn syrup, vanilla extract, vinegar, and salt until smooth.
5.
If using, stir in the raisins.
6.
Pour the butter tart filling evenly over the partially baked shortbread crust.
7.
Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set around the edges but still slightly gooey in the center.
8.
Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into bars and serve.

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My Notes

Nutrition Information

Nutrition per serving (100g)

475 kcal / 1987 kJ

Carbs

60g

23% of RDA

Fat

25g

36% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

38 g

42% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a deeper flavour, use dark brown sugar in the filling.

If you prefer nuts over raisins, substitute with chopped walnuts or pecans.

The bars are best served at room temperature or slightly warmed.

Store leftover bars in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

8x8 inch baking pan

Mixing bowls

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Canadian Butter Tart Bars with a Shortbread Crust

Ingredients

Instructions