Simply put, a butter tart is a small pastry tart with a syrupy, buttery, delicious filling that oozes out as you bite into it. It’s similar to the Quebeçois sugar pie or the American pecan pie, but there’s no cornstarch added to the filling so that it stays fluid, dripping down your fingers, which will definitely need licking once you’ve finished with the tart.
The key to a perfect butter tart is the pastry. It must be a butter pastry (no shortening or lard) and because pastry has so few ingredients, make sure you get the best butter you can – which would be a European cultured butter if you can find it. European cultured butter has at least 82% butterfat and a slightly sour taste (which sounds unappealing, but really is just more flavor and is delicious). Once you have the perfect pastry, the butter tart filling is really quite simple.