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Last night I made butter tarts for the first time! It's a Canadian gastronomical wonderland in my kitchen! I didn't have the time and/or motivation to make my own pie dough for the tarts, so I used store-bought dough. I won't make that mistake again, because that dough SUCKS compared to my own. The goo inside the tarts is perfect, though. Yummy! At least I know for the next time not to cheat on the dough and I'll do it right. The tarts are at about 80% of what the taste should be. But an 80% good butter tart is still better than no butter tart at all, so I'm happy.

Thanks once again to bigboobedcanuck for the recipe. It's much easier to follow than my grandma's crazy recipe calling for "a hunk of butter the size of an egg." That recipe is LEGENDARY in my family, simply because no one but my grandma could follow it. Mom finally figured it out after years of trial and error, but it's still crazy. You have to put the tarts in for five minutes at 450, then down to 375 for another fifteen minutes, etc. The BBC's recipe was just "mix this, pour it into tart shells, bake." SO MUCH EASIER.