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Old 11-09-2015, 10:32 PM   #1
susieqrn
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Butter tarts...yummmmm

Now that I received my Sukrin order, I revamped my Grandmother's butter tart recipe. For those of you who don't know, butter tarts are the Canadian equivalent to pecan pie, except the traditional recipe usually contained currants or raisins and they are made with brown sugar instead of white. They can be plain, with raisins, with chocolate, or with nuts. I happen to like mine either plain or with pecans or chocolate - I've never cared for raisins.

Vitafiber, Sukrin Gold syrup, and Sukrin Gold granulated are my saviors!
I've made these with brown Truvia, but it increases the carb count. Finally, I can enjoy this treat for just over 4 carbs each!

Grandma's Butter Tarts

Ingredients

Pastry
4-5 Tbsp. shortening (cut into pieces and frozen)
4 Tbsp. butter (cut into pieces and frozen)
1 cup plus 2 Tbsp. Carbalose flour
1/4 cup plus 1 Tbsp. resistant wheat starch
2 1/2 Tbsp. erythritol (or mixture of sweeteners)
Pinch salt
3 Tbsp. ice water
1 egg, cold and lightly beaten
1 tsp. vanilla

Pulse flour, RWS, RCS, erythritol, and salt in food processor until combined. Add butter and shortening and pulse until pea-sized pieces. Add ice water and pulse until dough just comes together. Add egg and vanilla and pulse until combined.
Shape into a disc and wrap with plastic wrap. Chill for at least 3 hours or overnight.
Divide dough in half and cut each half into 4 even pieces. Roll each piece, between two sheets of plastic wrap or wax paper, into a 4-inch circle and fit into muffin tin. Chill for 30 minutes.
Bake unfilled tarts at 375°F for 10 minutes.

Filling
3 Tbsp butter, melted
1/4 cup Sukrin Gold, packed
Pinch salt
2 Tbsp Vitafiber or Sukrin Fiber clear syrup
2 Tbsp Sukrin Gold syrup
1 egg, lightly beaten (or 3 Tbsp. Egg Beaters)
Few drops vinegar
1/2 tsp vanilla
Pecans or walnuts(optional) – I used 3 whole pecans per tart, chopped
SF Chocolate chips (optional)

In a large bowl, whisk the butter, Sukrin brown sugar, syrups, and salt until combined and sugar is dissolved.
Whisk in the egg, vinegar and vanilla; mix well.
If using nuts and/or chocolate chips, divide equally into tart shells, then pour butter mixture on top.
Bake at 200°F for 15 minutes; turn up heat to 350°F and bake an additional 18 to 20 minutes; filling will be lightly browned.
Cool tarts in the tin. If you like a firmer tart, bake slightly longer.
These are on the verge of being runny when cooled.
004.jpg Enjoy!
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Old 11-10-2015, 07:19 AM   #2
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Wow Susie, you are really on fire with the baking! These look delish.

And I love those products too - can't bake without em now...
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Old 11-10-2015, 08:29 AM   #3
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Susie those look amazing! I'm definitely going to add this to my Thanksgiving menu, thanks!

Is the Sukrin gold syrup really essential to the recipe, or do you think I can swap it with something else? I have Vitafiber syrup.
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Old 11-10-2015, 01:40 PM   #4
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EnglishLit - if you use the Vitafiber by itself, you may want to add a couple of drops of blackstrap molasses (just a bit). That way you will get the nice brown sugar flavor. I find the Sukrin Gold granulated isn't as brown-sugary as the brown Truvia, but I wanted to cut down on the carbs. Of course, they would still be good, just a milder caramel flavor.
They freeze well too!
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Old 11-10-2015, 01:56 PM   #5
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Wow! I am in your debt...thanks for the recipe❤️
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Old 11-10-2015, 09:03 PM   #6
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Susie, I'm very familiar w/ using br. sugar Truvia, love the stuff for when you really need br. sugar but I too want to cut bk on it's usage. So do you feel that using a combo of the Sukrin gold and liquid gold gives you the same brown sugar effect as the Truvia would? Or is it just a tad bit less brown sugary? Can you give me an idea of how the Sukrin gold liquid tastes? Thks for the recipe and picture.
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Old 11-11-2015, 05:06 AM   #7
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The Sukrin Gold syrup tastes like a mild molasses. That's why I mixed it with the Vitafiber. The original recipe calls for corn syrup, but I thought I could amp up the brown sugar taste by using half Gold and half Vitafiber.
I really like the Sukrin Gold granulated, but when you want a nice brown sugar taste, it's a little mild for my liking. I usually mix a little Truvia brown with the Sukrin Gold, but the carbs add up if it is a major ingredient.
I think the Sukrin Gold syrup will be very good in a gingerbread recipe to save carbs. I'm going to try that this week. Ginger cookies would probably turn out nicely too and would probably help the texture. I would still add a wee bit of blackstrap molasses, but you wouldn't need nearly as much.
The fiber syrups are so new, it's going to take some experimenting with them to see what they work best for. For now, its small batches so I don't waste ingredients!
Its nice that we have each other to share our successes (and failures) so we're not all making the same mistakes!
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Old 11-11-2015, 05:15 AM   #8
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Thanks Susie. I'm just going to go ahead and buy the Sukrin Gold syrup, just to have a bottle on hand. I'm also going to make it a priority to come up with a really good brown sugar substitute. The best I've had is Just Like Sugar, but it's hard to justify it at $20 per pound. Maybe just for holiday baking...
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Old 11-11-2015, 03:35 PM   #9
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When I think of how much I've spent on sweeteners....Crazy!
But I want my baked goods to taste like the high carb counterparts whenever possible.
I love the Sukrin Gold granulated and the syrup, they are just a little on the mild flavor. Others may not even notice that. All tastes are different.
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Old 11-18-2015, 12:23 AM   #10
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Quote:
Originally Posted by EnglishLit View Post
The best I've had is Just Like Sugar, but it's hard to justify it at $20 per pound.
In the UK, it's approx. $90 per pound...with shipping as well, it's in excess of $100.

Possibly this actually has its upside as I'm rarely able to try some of these amazing recipes. Times like this, tho', I definitely regret it as I like Butter Tarts.
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Old 11-18-2015, 12:52 AM   #11
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You could try the Sukrin Gold, SlowSure. It's a Swedish company, so you should be able to get that cheaper.
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Old 11-18-2015, 09:33 AM   #12
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Right now Sukrin Gold US has a free shipping at $75 or 1 price of 5.99. Coupon code of "friends" gets you 10% off
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Old 11-18-2015, 12:14 PM   #13
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Thanks JJJ'sMom! They have great customer service too!
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Old 11-19-2015, 05:10 AM   #14
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Quote:
Originally Posted by SlowSure View Post
In the UK, it's approx. $90 per pound...with shipping as well, it's in excess of $100.

Possibly this actually has its upside as I'm rarely able to try some of these amazing recipes. Times like this, tho', I definitely regret it as I like Butter Tarts.
I first found (and really liked) Sukrin Gold (granulated) while travelling in the UK a couple years ago and they were still selling it there this past year. It was at a health food store on the high street in Guildford, England. It was pricey at approx 10-15 pounds per bag but on par with other sweeteners. I would try and see where you can source it locally in the UK.

Last edited by Bonbon41; 11-19-2015 at 05:12 AM..
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Old 11-19-2015, 04:07 PM   #15
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Quote:
Originally Posted by Bonbon41 View Post
I first found (and really liked) Sukrin Gold (granulated) while travelling in the UK a couple years ago and they were still selling it there this past year. It was at a health food store on the high street in Guildford, England. It was pricey at approx 10-15 pounds per bag but on par with other sweeteners. I would try and see where you can source it locally in the UK.
This is so weird - I can obtain granulated Sukrin Gold but even the Sukrin website in the UK doesn't carry the Sukrin Gold Syrup... (neither does Amazon).

I've had a look at the USA site and I see that the syrup is IMO - now, there's a reasonable chance that I can make my own syrup as a substitute for the Sukrin but it seems an odd omission in the UK product line.
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Old 11-23-2015, 06:58 AM   #16
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Netrition will be carrying several Sukrin products soon. We've placed orders for Sukrin Gold, Sukrin Fiber Syrup Clear, Sukrin Fiber Syrup Gold, Sukrin1, and Sukrin Icing. I'll post when the Sukrin products are in stock.
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Old 11-23-2015, 12:52 PM   #17
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Fantastic! That will make ordering so much easier. Thanks Kathy!
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Old 12-09-2015, 09:04 AM   #18
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All five of the Sukrin products are now in stock at Netrition. Nutrition Facts haven't been entered yet ... should be available within 24 hours ... but wanted to make sure LCF members were notified that these Sukrin products are here in time for the holidays

http://www.netrition.com/cgi/prices.cgi?manu_id=1034
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Old 04-16-2018, 11:39 AM   #19
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bumping..........terrific recipe
FYI......when using brown sugar Truvia, you use half the amt you would have used if using reg. brown sugar. Yes, the bag tells that but do I read stuff, nah, lol. I did figure it out though after whatever I baked with it first. Amazing stuff, because it really does bake like reg. brown sugar. Susie's suggestion of using the Sukrin Gold and adding just a bit of br. sugar Truvia will probably work well. I haven't tried it though, I very seldom eat / bake sweets so I just use br. sugar Truvia
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Old 04-17-2018, 09:05 AM   #20
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I’ve made this exact recipe several times and they are always a big hit. I don’t miss the high carb ones anymore. Just say I’m grateful susie❣️
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Old 04-17-2018, 09:18 AM   #21
susieqrn
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You're quite welcome shoo! Being a transplanted Canadian living in California, I miss butter tarts and it's nice to be able to make them and still stick to my low carb woe.
I think I'm going to try Carolyn Ketchum's Nanaimo bars!
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Old 04-17-2018, 01:43 PM   #22
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Well Susie, I tried'em and they were way too sweet for me but then again, I hadn't ever had'em before.
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Old 04-17-2018, 02:20 PM   #23
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Yes, as I remember, they are quite sweet. I could only eat a half one, at most, at a time. I may decrease some of the sweeteners in her recipe and see how they turn out.
I think Carolyn must like stuff sweet because I tried the Carmelitas and they were super sweet too! Still good though and forced me to portion control!
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