Butter Tarts Rule.
My mother’s butter tarts kick your mothers butter tarts in the butt. So much so, that I have friends that request my mom make them butter tarts and mail them across the country. Oh yes, they are that good.
You can only imagine my delight when I came across these little wonders. Yup total excitement.
I found these at Co-Op and could barely contain it. Not only is Lakeview Bakery a local company, but they understand the importance of the butter tart.
So what did I think?
Ha, like you didn’t know I was about to tell you.
Well…let me begin with spreading some love. Lakeview Bakery is great. As one of the early adopters of gluten free baking in Calgary, I have nothing but love for their efforts. I would also like to spread some love for the filling. Very, very tasty. Just sugary enough that your teeth hurt (as they should with a butter tart) and just enough raisins that you feel like you’ve made the healthy choice without feeling like you need to go hug a tree and call it organic.
Okay, so, now for the less than love part of this post. I can’t hide it. The tart was not good. I found it dry, thick and it left an odd after taste in my mouth. I tried heating it up, I tried adding soy milk, I tried my best to love it. But I couldn’t. If they could perfect the tart shell, I would worship at the butter tart alter.
I’m going to digress here:
You know what would be FANTASTIC…if someone could create gluten free tart shells that I could fill myself then pass off as homemade. That would be FANTASTIC.