On Saturday, June 14th, 2014 I will be sitting on the judging panel at  Ontario’s Best Butter Tart Festival in Midland, Ontario.  An entire day devoted to stuffing my face full of Canada’s favourite dessert – and then deciding which one is “BEST”?  I really do have a great job!  I am super excited and very honoured to be part of this festival.  If you are looking for a “sweet” way to celebrate Father’s Day weekend, come join in the FUN in beautiful downtown Midland, Ontario.


What better way to end a fun butter tart segment on Rogers Daytime than eating my “twist on butter tart recipes”. With Daytime host Melanie, Elaine (*2013, runner up – professional baker category) Jodie James (*celeb judge), Barb (*festival founder), yours truly and Daytime host Alex. And yes, the cameras were still rolling as we were all indulging.

Here are a few “Twist on Butter Tart Recipes” I developed to help get the “raisin” rolling, and have YOU excited for an exciting weekend of food and fun at Ontario’s Best Butter Tart Festival.  I am looking forward to meeting many of you on June 14th.  From my HAPPY, HEALTHY & VERY BUSY KITCHEN TO YOURS, ENJOY!

Gooey Butter Tart Brownies with Dried Raspberries & White Chocolate – Gluten Free

These sinful brownies won’t last long around a cottage campfire or back yard BBQ with friends.

1 (500 g) package, Gluten Free brownie mix (I use glutino – found in the health food section of most supermarkets), OR Chatelaine Magazine’s Brilliant Gluten Free Recipe *or your favourite regular brownie mix or recipe.

Butter Tart Topping

3/4 cup (175 mL) dark corn syrup

1/3 cup (75 mL) brown sugar

2 eggs

2 tsp (10 mL) pure vanilla extract

2 tbsp (30 mL) brown rice flour *or 1 tbsp (15 mL) all purpose flour

1/2 cup (125 mL) dried raspberries or raisins


2 oz (30 g) white chocolate, melted

Pre-heat oven to 350 F (180 C).  Prepare brownie mix according to package directions.  Place brownie mixture in a parchment paper lined 8 X 8 inch square baking pan and set aside (*for best results spray parchment paper with cooking spray or brush with butter).  Place all filling ingredients (except for dried raspberries and white chocolate) in the bowl of a food processor fitted with a metal blade and pulse until very well combined (*or whisk with a fork in a large bowl).  Sprinkle raspberries evenly over brownie batter and pour butter tart mixture on top.  Bake for 27 to 30 minutes or until top has just set. Remove from oven and cool completely.  For best results, refrigerate overnight before cutting.  Cut into 12 brownies and drizzle white chocolate evenly between brownies.  Store in an air tight container in refrigerator for up to 1 week, or in freezer for up to 3 months.       


Coconut Butter Tart Sundaes

A simple “butter tart” inspired fresh fruit “sundae”.  Replace whip cream with 1 cup (250 mL) plain Greek style yogurt for a higher protein and lower fat dessert.

¼ cup (60 mL) each; dried blueberries, roughly chopped walnut halves and shredded sweetened toasted coconut

½ cup (125 mL) 35% whipping cream (chilled)

3 tbsp (45 mL) brown sugar

2 tsp (10 mL) pure vanilla extract

½ tsp (2 mL) pure coconut extract

2 cups (500 mL) chopped mixed fruit such as; strawberries, kiwi, cantaloupe, sliced bananas

4 small waffle style bowls

2 tbsp (30 mL) Canadian maple syrup

Toss together dried blueberries, walnuts and coconut.  Set aside.  In a large mixing bowl beat whipping cream with brown sugar, vanilla and coconut extract until stiff peaks form.  To assemble: divide fruit mixture evenly between waffle bowls, top fruit evenly with whipped cream mixture, and divide walnut/coconut mixture evenly between bowls.  Drizzle maple syrup evenly on top of each.  Makes 4 servings.     


Brie Cheese Platter with Butter Tart Sauce

This divine “starter” is a guaranteed show stopper. It presents as beautifully as it tastes, and will have your guests raving for days. Serve as an appetizer or as a cheese course after dinner with Port.

1 cup (250 mL) packed brown sugar

½ cup (125 mL) Gay Lee butter

¼ cup (60 mL) corn syrup

½ tsp (2 mL) baking soda

½ cup (125 mL) whole salted peanuts (learn how I incorporate peanuts into my diet)

1/2 cup (125 mL) dried cranberries

2 tsp (10 mL) chopped fresh rosemary

Pinch cayenne pepper

9 inch (1 kg) round double cream brie wheel, slightly warmed

Combine brown sugar, butter and corn syrup in a small sauce pot. Cook over medium heat stirring only once or twice until mixture comes to a gentle boil. Continue to cook for 1 minute without stirring. Remove from heat and quickly stir in baking soda. Stir in peanuts, dried cranberries, rosemary and cayenne. Place brie wheel on a wooden cutting board or platter and pour caramel mixture over brie. Serve with an assortment of flat breads and crackers. Serves 12.

All recipes written and developed by Charmaine Broughton.  www.charmainebroughton.com