Oh yes, it’s as good as it sounds! We recently celebrated my dad’s birthday, and I had decided to make him butter tarts, since those were always a favourite of his.
The recipe I have for butter tarts makes quite a large batch, so I cut it in half with the hope of making about a dozen tarts. I made enough pastry for a dozen shells, and filled them up, but had quite a bit of filling left.
What do you do with leftover butter tart filling? I seriously thought about just scooping it out and eating it as it was, but thought I’d better not with the raw egg. But then I thought, if I cooked the filling enough to pasteurize the eggs, then I could eat it! So that’s what I did. I poured the filling into a small saucepan, cooked it over low heat stirring constantly to keep it nice and smooth, and was overjoyed at how well it thickened into a beautiful, creamy, caramelly, butter tarty sauce.
Luckily we had some vanilla ice cream in our freezer, so I had a yummy ice cream sundae with my butter tart sauce…and I may have had a few spoonfuls of straight sauce too 🙂