Raspberry Twist Butter Tart

Butter Tart Filling:

Pre-heat the oven to 375°F (200°C).

In a bowl, whisk together the Mirage Margarine, maple syrup, brown sugar, egg,  vanilla, vinegar, and salt until well combined. Set aside.

Tart Shell Dough:

In a large mixing bowl combine the flour and salt together.

Into the bowl of flour and salt, add the Mirage Margarine cubes. Toss them to coat evenly in flour.

With your finger tips or a pastry cutter, begin breaking the Mirage Margarine down into pea sized cubes.

Once the Mirage Margarine is in small pieces pour in 3/4 of the water. Begin kneading the dough together with your hands, adding more water as needed. The dough should not be wet and you should still be able to see a small amount of dry flour.

Turn the dough out onto a floured surface, divide it in two and press it into 2 disks about 3cm thick.

Wrap each in plastic wrap and refrigerate for at least 1 hour, preferably overnight, before rolling.

Roll this dough straight from the fridge to maintain its flaky quality.

Assembly:

On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Using a 4-inch round cookie cutter, cut out 12 circles. Re-roll scraps as necessary. Fit the rounds into muffin tins.

Blind bake the tart shells until the edges are golden and the bottom is no longer wet.

Add 1 tsp of raspberry jam to the bottom of each shell.

Spoon in the prepared filling until the shells are ¾ full

Bake on the bottom rack of the oven until filling is puffed and bubbly and the pastry is golden, about 12 minutes. Let stand in muffin tins on a cooling rack for 1 minute.

Run a metal spatula around the tarts to loosen them. Carefully slide the spatula under the tarts. Transfer them to a cooling rack to cool completely

Chef’s Tips:

• If the dough becomes too hard to work with, place it back into the fridge and let it firm up.
• You can use this filling as a base for tasty pecan pies, or give it different toppings like milk chocolate chips and chopped hazelnuts!