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Chocolate butter tart recipe

Just added my blog to Beer and Buttertarts - a site that compiles Canadian food and drink blogs in one place so it's easier to find out what Canuck bloggers are writing about every day. In honour of the affiliation, I'd like to say I'm going out to do something really Canadian like eat a butter tart and toss back a bottle of beer, but since I just don't like the taste of beer (I know! Very un-Canadian!), I'll just have to content myself with the butter tart part of that Canadian equation. One of my favourite places to buy great butter tarts is at Shakespeare Pies. If you're passing through Shakespeare (on Hwy 7/8 between Stratford and Kitchener), it's on the north side of the highway. Stop in and pick up a six-pack of butter tarts, and some pies and other goodies. I could also bake my own. :) Chocolate Butter TartsThere must easily be at least a gazillion recipes for Butter Tarts in the universe already. Here's yet another one to add to the mix. This one contains chocolate (that is my signature flavour after all!). Butter tart traditionalists may want to opt for the mainstream version made with raisins and/or nuts instead of chocolate. This filling is more custard-like than 'drip-down-your-chin'-like.

Chocolate Butter Tarts (Makes 12) Single crust pastry for a 9-inch (23 cm) pie 3/4 cup (175 mL) packed brown sugar 1/2 cup (125 mL) corn syrup 1/3 cup (75 mL) butter, melted 2 eggs 2 tsp (10 mL) cider vinegar 1/4 tsp (1 mL) salt 1/2 cup (125 mL) chopped bittersweet chocolate or semisweet chocolate chips On a lightly floured surface, roll out pastry to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 12 circles, rerolling scraps as necessary being sure to handle pastry gently. Fit rounds into 12 2-3/4 x 1-1/4-inch (7 x 3 cm) cups, easing pastry into the cups and pressing out as many folds in the pastry as possible. Chill in refrigerator for about 30 minutes. Meanwhile, prepare filling: In a bowl or 4 or 8-cup (1 to 2 L) measuring cup, whisk brown sugar, corn syrup, butter, eggs, cider vinegar and salt until blended. Divide chocolate between pastry-lined muffin cups. Spoon or pour filling over chocolate. Bake in a preheated 350F (180C) oven until filling is set and pastry is golden, 20 to 25 minutes. Remove from oven; run a thin knife blade around edges of pastry. Let tarts cool in pan on a wire rack for 20 minutes before removing from pan to cool on wire rack. Variations: * Replace chocolate with golden raisins. * Add 1/2 cup (125 mL) chopped walnuts or pecans. Chocolate Butter Tarts

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