Taking the flavours of classic, Canadian butter tarts and bringing them to the ice cream sundae! My Butter Tart Ice Cream Sundae also features little pieces of maple leaf shaped pie crust, to celebrate Canada Day!.
Happy Canada Day! Every year I like to mark the occasion with a little something Canadian. Even though I have not actually shared my butter tart recipe on this blog yet, I was inspired to bring the classic Canadian butter tart flavours to a refreshing ice cream sundae!
My butter tart inspired sundae features vanilla ice cream, raisins and pecans (though you can chose to use just one or the other, depending on how you like your butter tarts :) and a warm, butter tart “filling” sauce. To top it off, I added some pie pastry maple leaves, that I just cut out with a small leaf cookie cutter. Of course, you don’t need to make leaves. You could simply cut pie pastry into squares or whatever shape you like.
When it’s all put together, it’s like a warm butter tart with a scoop of ice cream and all of us who have enjoyed that, know what a good thing that is! For the uninitiated, every Canadian has a preference for how they like their Butter Tarts. They can be enjoyed plain, with raisins or with pecans (or sometimes walnuts or bacon!). I’m a raisin lover myself, but since this is a sundae, I thought some nuts were in order, as well.
Cook’s Notes for Butter Tart Ice Cream Sundae
Use your own pie pastry dough or pick up a pre-made frozen or refrigerated one to make it really easy. I place the cut pieces on a piece of parchment and bake them up quickly in the oven. The pastry pieces can be made ahead, as can the sauce, so when you’re ready to enjoy your sundae, it’s just a matter of assembling it.
Even though I was really careful adding the hot mixture to my eggs, I still ended up with a bit of cooked egg in my sauce. Don’t worry about it though. It strains out nicely with a fine mesh sieve.
If making sauce ahead and re-heating, heat the sauce just until lightly warmed. A hot sauce will melt your ice cream too quickly.
Make the pastry pieces quickly and easily with a frozen pie shell. Partially thaw it, then gently press flat and cut your pieces. You could also use a boxed, refrigerated pre-made pie pastry dough. I know it seems like an extra step, but you really don’t want to skip the pastry pieces. It really makes the butter tart experience complete :)
To my Canadian friends, have a wonderful Canada Day (and long weekend!) and an early happy 4th of July to my American friends, as well :)
Butter Tart Ice Cream Sundae
Butter Tart Sauce:
- 1/2 cup dark brown sugar packed
- 1/2 cup real maple syrup could sub dark corn syrup
- 1 tsp. white vinegar
- Pinch salt
- 2 Tbsp. softened butter
- 1 large egg
- 1 tsp. vanilla or vanilla bean paste
- Chopped pecans
- Vanilla Ice Cream
- A bit of pie pastry homemade or store bought
Prepare the sauce: In a medium bowl, whisk the egg and vanilla until light and frothy. Set aside.
In a medium saucepan over medium heat, stir together the brown sugar, maple syrup, vinegar and pinch of salt. Add butter and heat, stirring, until butter is melted and mixture is just starting to bubble around the edges. Reduce heat to low.
Using a ladle, begin adding some of the warm maple syrup mixture drop by drop at first, to the egg mixture, while continuously whisking the egg (If you are right handed, whisk with your right hand while you drizzle from the ladle with your left). It is important that you add the warm mixture to the egg VERY slowly (literally a drop at a time, at first), to avoid cooking the egg. Increase to a slow drizzle as you add more, still continuously whisking. Once the entire ladle is added to the egg mixture, pour the egg mixture in to the saucepan with the remaining maple syrup mixture. Increase heat to medium-low and cook, stirring until mixture thickens but DO NOT ALLOW THE MIXTURE TO BOIL. (you want to heat it to close to boiling, but not boiling. If you have a thermometer, that will be in the 190 F. range). Immediately pour the mixture through a fine mesh sieve and in to a clean bowl (this will catch any small pieces of cooked egg, if you have some). If using raisins, add them to the hot sauce mixture. Let stand for about 5 minutes to cool slightly, then cover tightly and refrigerate if making ahead. Otherwise, allow to stand for 5 minutes to allow the raisins to plump, then use warm. If making sauce ahead, simply re-heat slightly in the microwave or in a saucepan over low heat.
Make the pastry shapes: Preheat oven to 375 F. Roll your pastry and using a cookie cutter or a knife, cut pastry into shapes and place on to a parchment lined baking sheet. Bake in pre-heated oven for 7-10 minutes, or until puffy and very lightly golden. Remove from baking sheet to a cooling rack to cool. Store at room temperature in an air-tight container, if making ahead.
To assemble sundae: Top scoops of ice cream with chopped pecans (if using), lightly warm butter tart sauce and sprinkle with a few cooked pastry pieces. Enjoy!