Canadian
#COOKING: BOBA BUTTER TART PIE RECIPE
Boba Butter Tart Pie. Happy Canada Day! 🇨🇦 What better way to celebrate this wonderful country than an immersion of the classic Canadian Butter Tart and our favourite, Chatime Tea! Even if you can’t find those tea packets, use your favourite bold black tea.
Pie Pastry:
1 1/4 cups flour
3/4 tsp sea salt
1/4 cup butter, chilled
1/3 cup + 2 tbsps Crisco Golden All-Vegetable Shortening
1/4 cup cold water
Filling:
3/4 cup corn syrup
1/3 cup brown sugar
125g Instant Pearl Brown Sugar Tapioca
2 packets of Chatime Double Rich Roasted Milk Tea (or your favourite bold black tea)
1/2 cup raisins
1/4 cup butter
3 tbsps maple syrup
2 eggs
1/4 tsp sea salt
1/2 tsp vanilla extract
Whipped cream
Instructions:
1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days.2. Roll dough out and fit into pie pan. Use fork to prick bottom of shell and crimp edges of crust. Chill another 30 minutes.
4. Soak raisins in warm water for about 10 minutes, drain.
5. Boil 1 cup water, soak two tea bags and add Instant Pearls. Soak 5 minutes and strain liquid. Mix pearls with raisins.
6. In sauce pan on medium-low heat, melt butter and mix with corn syrup, maple syrup, brown sugar, salt and vanilla till dissolved. Do not reach boiling point.
8. Line bottom of pie shell with raisins and tapioca mixture.
9. Pour butter-egg mixture over top.
11. Cool at room temperature minimum 3 hours. Store pie room temperature for up to three days. Reheat pie slices when ready to serve. Plate with a dollop of whipped cream.
Gallery:
(Photo credit: Mr. Will Wong)
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