Naga-style Butter Tarts

Ingredients

In this Naga adaptation of Butter Tarts, we incorporate traditional Naga spices like ginger, garlic, and chili peppers to add a unique twist to the classic Canadian recipe. The Naga-style Butter Tarts are spicier and have a more complex flavor profile compared to the original version. We alse have the original recipe for Butter Tarts, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon finely chopped chili peppers (adjust to taste) 1 teaspoon finely chopped chili peppers (adjust to taste)
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 35g (25g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, granulated sugar, and salt. Use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, whisk together the melted butter, brown sugar, eggs, vanilla extract, ground ginger, minced garlic, chopped chili peppers, and salt until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles slightly larger than the size of your tart molds.
6. 6.
   Gently press the dough circles into the tart molds, ensuring they cover the bottom and sides completely.
7. 7.
   Fill each tart shell with the prepared butter and spice mixture, filling them about 3/4 full.
8. 8.
   Bake the tarts in the preheated oven for 15-20 minutes, or until the crust is golden and the filling is set.
9. 9.
   Remove from the oven and let the tarts cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
10. 10.
    Serve the Naga-style Butter Tarts at room temperature and enjoy the delightful combination of sweet and spicy flavors.

Treat your ingredients with care...

• Ginger — Use fresh ginger for the best flavor. Peel the ginger and finely grate it before adding it to the filling mixture.
• Garlic — Mince the garlic cloves finely to ensure the flavor is evenly distributed throughout the tarts.
• Chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat or leave them in for a spicier kick.

Tips & Tricks

• For a flakier crust, make sure the butter is cold and handle the dough as little as possible.
• If you prefer a sweeter filling, increase the amount of brown sugar in the recipe.
• Serve the Naga-style Butter Tarts with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• These tarts can be stored in an airtight container at room temperature for up to 3 days.
• Experiment with different types of chili peppers to customize the level of spiciness to your liking.

Serving advice

Serve the Naga-style Butter Tarts as a dessert or a sweet snack. They can be enjoyed on their own or paired with a hot cup of tea or coffee.

Presentation advice

Arrange the Naga-style Butter Tarts on a serving platter, garnish with a sprinkle of powdered sugar, and add a small chili pepper slice on top for an attractive presentation.