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Chocolate Cherry Butter Tarts

Adapted from the New York Times Recipe-These delicious, flaky, buttery bites are Canada's best kept secret. The recipe uses simple pantry ingredients, and can be adapted for various flavors and textures.

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Servings: 24

Prep Time: 01:00

Cook Time: 00:15

Main Ingredients

pastry:

1 1/2 cups all purpose flour

pinch of sea salt

1/2 cup cold unsalted butter, cubed

1/4 cup ice water

1 large egg yolk

1 teaspoon white vinegar

filling:

24 cherries, pitted

1/4 cup dark chocolate chunks

1 cup packed brown sugar

2 tbs of maple syrup

1/2 tsp. sea salt

1/4 unsalted butter, softened

1 teaspoon vanilla extract

1 large egg

Preparation

1In a large mixing bowl, whisk together flour and salt. Rub the butter into the flour with your fingertips until the butter is well distributed in the flour and the mixture is in pea size clumps.

2In another bowl, mix water, egg yolk, and vinegar. Add liquid mixture to the flour mixture and using a fork, combine. Add water, a tablespoon at a time, if the dough looks dry. Knead the dough for a minute or two and shape into a round disk about 1 inch thick. Wrap with plastic and let the dough rest in the fridge for 30 minutes.

3Roll out the dough to about 1/8-1/4 inch thickness. Using a glass or a circular cookie cutter (4 in), cut 24 circles. Reroll the dough if needed. Spray a mini muffin pan with nonstick spray. Press each circle into the cups of the muffin tin. Place in the fridge to chill while you prepare the filling.

4Place one cherry and a few chocolate chunks in the center of each tart.

5In a bowl, mix the brown sugar and salt. Mix in softened butter and maple syrup until smooth. Add vanilla and egg and mix until combined.

6Pour the custard mixture over the cherries and chocolate, filling up each tart halfway. Place the muffin tins on a baking sheet and bake for 15 minutes.

7Once baked, let the tarts cool completely before removing from the muffin tins. Use a knife or offset spatula to help loosen the tarts.

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