Perhaps the most Canadian dessert of all is the iconic butter tart. The first published recipe appeared in The Women's Auxiliary of the Royal Victoria Hospital Cookbook in the 1900s, but its origin is believed to date as early as 1663, when the king of France sent 800 unmarried women (filles du roi) to New France to o set the gender imbalance in the colony.
- Prep time 20 minutes
- Total time 9 hours & 45 minutes
- Portion size 10 servings
Ingredients
Method
In large saucepan, whisk together cream, egg yolks and cornstarch until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken, 5 to 10 minutes. Remove from heat; whisk in condensed milk, maple syrup, vanilla and salt. Strain through fine-mesh sieve into large liquid measure. Refrigerate until completely cool, about 1 1/2 hours.
Meanwhile, in small bowl, gently stir dulce de leche with shortbread. Fill 10 ice pop moulds halfway with cream mixture. Add 1 heaping tsp of the dulce de leche mixture to each; fill with remaining custard, leaving 1/2-inch headspace. (Pour leftover cream mixture into ice cube trays and freeze for iced coffee.) Freeze for 2 hours. Insert pop sticks into centres, gently swirling mixture. Cover and freeze until firm, 6 to 12 hours.
Tip from The Test Kitchen: If you don't have ice pop moulds on hand, use small disposable paper cups instead.
Nutritional facts Per serving: about
- Fibre 0 g
- Sodium 126 mg
- Sugars 15 g
- Protein 4 g
- Calories 195
- Total fat 10 g
- Potassium 165 mg
- Cholesterol 71 mg
- Saturated fat 5 g
- Total carbohydrate 22 g
%RDI
- Iron 4
- Folate 6
- Calcium 11
- Vitamin A 7
