The Great Canadian BUTTER TART

The Canadian Butter Tart doesn't get enough credit. To me it should be as famous as any other food Canada has to offer. Its the greatest and on par with Pastel De Nata (personally). The combination of salty and sweet, the flakey pastry, the gooey butter filling. 10/10. If you have never tried or HEARD of a Butter Tart before, do yourself a favour. Follow this recipe and give it a try! You will not be disappointed...thats a promise. Patreon Support:   / antichef   Merch: https://teespring.com/stores/anti-che... Mailing List: https://www.anti-chef.com Follow Me Here: Instagram:   / antichefjamie   Facebook:   / antichefjamie   What I Use (Amazon Store): https://www.amazon.com/shop/antichefj... Music: https://www.epidemicsound.com ____________________________________________________________________ The recipe I loosely followed: https://cooking.nytimes.com/recipes/1... (although you have to pay, i copied and pasted it below!) However, I added maple syrup! FOR THE PASTRY: 1 ½ cup/191 grams all-purpose flour, more for dusting Pinch of fine sea salt ½ cup/113 grams cold unsalted butter or lard (103 grams), cubed ¼ cup/60 milliliters ice water 1 large egg yolk 1 teaspoon white vinegar FOR THE FILLING: ¼ cup/36 grams raisins (optional) 1 cup/220 grams packed brown sugar, light or dark (see Note) ½ teaspoon fine sea salt ¼ cup/57 grams unsalted butter, softened 1 teaspoon vanilla extract 1 large egg