13 Jul 2011

Hogsmeade Butterbeer Tarts (for 'Harry Potter')

Butterbeer Bottle Labels - available from Sidetracked Artist

This recipe is a fusion of Tudor Buttered Beere and a Canadian favourite, Butter Tarts.


Please note: I am away on holiday and haven't given this version of the recipe a test run, though I recently made a maple version of them for Canada Day with great success. It's basically this recipe for butter tarts from Canadian Living with a few tweaks. I don't think the changes I've made will affect the way they bake.


Tried & Tested: October 2011
As I expected, the recipe works and the hint of ale gives them a depth of flavour that just can't be achieved by substituting root beer. Which is why I'd like to take a moment to make a case for Real Ale:

Depending on which country you live in, your choice of ales may not be as numerous as here in the UK, but I suspect it won't take a whole lot of searching to find one. Ale aficionados have spread their influence far and wide. Now, I know 2 tablespoons doesn't sound like much in a batch of tarts so you may be asking, "Why should I buy a whole bottle if I'm only going to use 2 tablespoons?". My answer is: Because ale isn't expensive and trust me, it makes all the difference. If you're not up to drinking the rest of the bottle straight, you could pour it into a hearty beef stew or whisk it into batter for another British favourite, fish & chips! C. and I enjoyed our bottle with a plate of sausage, mashed potato and onion gravy. How very British.


 



Hogsmeade Butterbeer Tarts
Makes 12 tarts

Ingredients for the filling:

50g (1/4 c) raisins or currants
pinch ground ginger
pinch ground nutmeg
pinch ground cloves
2 tbsp Real British Ale* - NOT 'beer' as in German or American-style lager
125g (1/2 c) light brown muscovado sugar
125g (1/2 c) golden syrup or corn syrup
1 egg
2 tbsp unsalted butter, softened
1 tsp vanilla

*For alcohol free tarts, substitute root beer, sarsaparilla, or dandelion & burdock soda.


Make ahead:
In a bowl toss the raisins or currants in the ground ginger, nutmeg and cloves. Pour in the real ale and leave to soak for 2-3 hours, stirring occasionally, so the flavours have time to infuse. Or leave it in the fridge overnight.

Method:
Prepare tart cases according to recipe link above (or use pre-made ones) and place in the refrigerator.
Pre-heat oven to 230 C (450 F).
In a bowl, whisk together the brown sugar, golden syrup, egg, butter and vanilla. Take the tart cases out of the refrigerator and divide the raisin mixture between them. Fill the tarts 2/3 full and place in the oven for 12-15 min. They will puff and bubble as they cook but you'll know they're done when the pastry is golden. They should remain slightly gooey in the middle. Let stand for a minute or two before carefully removing them from the pan and transferring to a wire rack.



Recipe, Dessert , Tart, Raisins, Ale

2 comments:

  1. Alan Bartholet25 July 2011 at 20:17

    I like butter tarts but don't care for alcohol. I assume they would still be good without the ale in them, although I guess that would defeat the "butterbeer" part of the recipe. Kinda like rum balls without the rum which would make them... balls... or maybe virgin rum balls. That sounds dirty.

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  2. To be fair, it's not a lot of ale and the baking will burn off the alcohol. It would be a much more subtle flavour left behind than the rum in rum balls. You could soak the raisins in Barq's root beer instead - for a bit of 'bite'.

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