Vegetarian Recipes
Canadian Butter Tarts
Butter Tarts are up there with poutine and maple syrup when it comes to Canadiana for me. The flaky pastry, gooey filling, and sweet buttery flavor all come together to create the perfect bite-sized dessert. I especially love making them around this time of year—when I’m dreaming about fall foliage and seeing my family for the holidays. Most of the ingredients needed are pantry staples, and the tarts themselves are easy to make, so it’s the perfect recipe for any home baker. Make them to celebrate Canadian Thanksgiving or to enjoy with a hot cup of coffee on a chilly autumn day!
One of my fondest memories of living in Canada was when I had my first butter tart from The Nutty Bean in Lakefield, Ontario. The Nutty Bean is the cutest locally-owned café (in the most picturesque Canadian town ever) owned by the loveliest person of all time. (Shout out to Sherry! I hope you read this!) Sherry just has this magical, cheerful personality that’s so warm and genuine… she’s like a butter tart personified!
What Are Butter Tarts?
Butter tarts are a quintessentially Canadian dessert with a delicious pastry crust filled with a rich mixture of butter, sugar, eggs, and syrup. They’re often enjoyed as a sweet treat during Canadian Thanksgiving, which falls on the second Monday of October each year. But, honestly, these delectable little tarts can be enjoyed all year round (not just during the holidays!)
Some recipes also add nuts and raisins to the filling… but this is quite the controversial topic among butter tart enthusiasts. Traditionalists believe they should be simple and unadorned, while others enjoy the added texture and flavor nuts and raisins bring. As for me? I like to make some with raisins, some with a sprinkle of pecans, and then I leave the rest plain—meaning I get the best of all worlds! You do you, butter tart lovers.
Ingredients
Here’s what you’ll need to make my Canadian butter tarts recipe:
- Brown & White Sugar: Equal parts white and brown sugar create a gooey filling with a delicious caramel flavor.
- Salt: Just a pinch to enhance the flavors.
- Light Corn Syrup: Helps to create a smooth filling by stopping the sugar from crystallizing.
- Salted Butter: Using salted butter creates a salty-sweet flavor profile and adds a buttery richness.
- Eggs: Gives structure to the filling.
- White Vinegar: I know it might seem odd to use vinegar in a dessert recipe, but trust me, it helps balance the sweetness and adds a subtle tanginess. The acidity also helps to prevent the sugar from crystallizing.
- Vanilla Extract: Adds a warm, sweet flavor.
- Premade Pie Crust: If you can only find the premade pie crusts in packs of 2, I recommend freezing the spare (for more tart making in the future!) or using it for a different recipe like these mini dark chocolate pecan pies. Alternatively, our 3-ingredient pie crust is a great choice if you prefer homemade!
- Cooking Spray: For greasing the muffin tin.
- Raisins & Pecans: Add-ins that taste amazing in this recipe.
What’s The Difference Between Pecan Pie and Butter Tarts?
I see many people comparing these tarts to the American pecan pie, and I can understand why. Both are sweet and delicious and usually made with similar ingredients. The main difference is that pecan pie has a firmer filling with chopped pecans on top, while butter tarts have a softer filling, which can be left plain with no toppings. Pecan pies are also traditionally larger and served in slices, while the tarts are smaller and eaten in individual portions. Both are delicious in their own way, but they’re not the same!
Should the filling be runny, soft, or firm?
Again, this is another topic that sparks a lot of debate! Different families have their own preferences regarding the texture of the filling. Some like a runnier filling, while others prefer a firmer consistency. Personally, I think the perfect butter tart has a soft, custard-like filling that’s just starting to set—not too runny and definitely not too firm. Avoid overcooking them if you also prefer a softer filling.
Storage Instructions
Let your tarts cool before storing them in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. For longer storage, you can freeze them for up to 3 months. Let them thaw in the fridge before enjoying. You can also reheat them in the oven at 300 degrees to help bring back that freshly baked taste.
Butter Tarts Recipe
Equipment
Ingredients
- ½ cup brown sugar, packed $0.34
- ½ cup white sugar $0.36
- ½ tsp salt $0.01
- ½ cup light corn syrup $0.63
- ¼ cup salted butter, melted $0.60
- 2 eggs $0.44
- 1 teaspoon white vinegar $0.01
- 1 teaspoon vanilla extract $0.47
- 1 9” premade pie crust, thawed $1.38
- cooking spray $0.01
- 3 Tbsp raisins $0.36
- 2 Tbsp pecans $0.72
Instructions
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Combine brown sugar, white sugar, and salt in a large mixing bowl and whisk to combine.
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In a separate mixing bowl, combine corn syrup, melted salted butter, eggs, white vinegar, and vanilla extract. Whisk to combine.
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Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
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Roll out the premade pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
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Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
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Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather the raisins and pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
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Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
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Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.
See how we calculate recipe costs here.
Nutrition
how to make Butter Tarts – step by step photos
Combine ½ cup brown sugar, ½ cup white sugar, and ½ tsp salt in a large mixing bowl and whisk to combine.
In a separate mixing bowl, combine ½ cup corn syrup, ¼ cup melted salted butter, 2 eggs, 1 tsp white vinegar, and 1 tsp vanilla extract. Whisk to combine.
Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
Roll out 1 pre-made pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather 3 Tbsp raisins and 2 Tbsp pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.
These Canadian butter tarts couldn’t be easier to make and are always a hit with anyone who tries them!
More Fall Dessert Recipes
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Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
Homemade Falafel Recipe
Equipment
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Food Processor
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Baking Sheet
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Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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