Black Garlic Buttertarts

Butter Tarts with Black Garlic

Chef Ron Raymer
Course Dessert
Cuisine Canadian
Servings 12 2 inch tarts



  • 450 gram Lard
  • 2 ml Salt
  • 950 ml Flour, sifted
  • 1 Egg, Separated
  • 240 ml Lemonade
  • Zest of lemon rind


  • 180 ml Brown Sugar
  • 240 ml Corn Syrup
  • 2 Eggs
  • 125 ml Unsalted butter, softened
  • 5 ml vanilla extract
  • Pinch of salt

Apples, Browned

  • 15 ml Butter
  • 15 ml Brown Sugar
  • 1 ml Cinnamon
  • 1 Granny Smith apple cored and sliced

Other Fillings and Garnish

  • 36 Pecan halves
  • 90 ml Raisins
  • 4 cloves Black garlic sliced
  • 115 grams Dark unsweetened bakers chocolate


For Pastry

  • Gently combine lard, salt and flour. Do not overwork.
  • Beat egg yolk, add lemonade and lemon rind and whisk for a few seconds.
  • Beat egg white until light and fluffy.
  • Add yolk and lemonade mixture to the pastry, gently working it in.
  • Add egg white and fold in.
  • Form into ball. Cover and refrigerate for 1 hour.

For Filling

  • While pastry is resting, combine brown sugar, corn syrup, eggs, butter, vanilla and salt in stainless steel bowl. Whisk until smooth. Set aside.

For Apples

  • Melt butter with brown sugar and cinnamon in saucepan on low heat.
  • Add apple and cook until slices are soft.
  • Roll out pastry and put in tart shells or muffin pans to desired thickness (¼-inch).
  • Put 3 pecan halves on walls of each tart.
  • Add 1 apple slice, 3 raisins and 1 black garlic slice to each tart.
  • Fill tarts with butter/corn syrup mixture to edge. Do not overfill.
  • Bake at 375ºF (190ºC) approximately 30 minutes.
  • Let cool. Remove tarts.
  • Melt chocolate and then use to brush edges of tart. Drizzle remainder over tarts if desired. Serve.