Sugar Tart

Indulge in the sweet euphoria of Canada's most sought-after dessert – Sugar Pie! 🇨🇦 This iconic Canadian delicacy has captured the hearts and taste buds of the nation, earning its well-deserved title as the most wanted dessert. In this delightful YouTube video, join us on a culinary journey as we unravel the secrets behind the irresistible allure of Sugar Pie, a dessert that embodies the essence of Canadian sweetness. Discover the magic of every slice, as we explore the rich, caramelized filling that makes Sugar Pie a true culinary masterpiece. With a perfect blend of sweetness and silky texture, this dessert is a celebration of Canada's love affair with sugary indulgence.

We'll delve into the regional variations, from the classic French Canadian Tarte au Sucre to the buttery delights of the Maritime provinces. Learn about the key ingredients, including the golden goodness of maple syrup, and uncover the techniques that ensure each Sugar Pie is a symphony of flavors.

It ‘s a guilty pleasure .

Whether you're a proud Canadian eager to celebrate your culinary heritage or an international viewer curious about the sweet treasures of Canada, this video is your ticket to experiencing the magic of Sugar Pie. Get ready to satisfy your sweet tooth and dive into the delectable world of Canada's most wanted dessert!

This rich creamy tasty sugar pie. The pie is filled with brown sugar custard,, one of the best traditional Quebec dessert. So yummy!

Supplies:

• Mixing bowl medium size or stand mixer

• Food processor

• Spatula

• Whisk

• Rolling pin

• tart mold or tin pie shell

• Scale

• Baking tray

Sugar Pie

Ingredients: 

Pie Shell: The dough can be prepared a day before, Keep it cold in the fridge roll out and bake on the next day. 

• 400g all purpose Flour

• ¼ tsp salt /pinch

• 200g un salt butter

• 200g white sugar

• 2g baking powder/ ½ tsp

• 2 large whole eggs

Pie Filling:

• 700g Brown sugar

• 35g Flour mix the flour to sugar

•  to prevent flour to become lump

• evaporate milk and egg

• 1 can of 354 ml Evaporate milk

• 3 large whole eggs

• ¼ tsp salt/pinch

Steps:

For the pie shell/crust:

1. Use hands or food processor combine flour, salt, baking powder, sugar, butter in the mixing bowl. If you use food processor make only a few pulses or break butter by hand into small fine crumbs like making crumble.

2. Add in the eggs. Mix all ingredients together. When it form to dough divide to half wrap and chill in the fridge for 30 minutes.

3. Roll the dough to 1/4 inch thick and roll to the size of the tart mold

4. Refrigerate the pie shell. When pie shell cold and set firm in the fridge it’s ready to bake

For the filling:

1. In a container hold enough the brown sugar, mix in flour with your hand to break any clumps

2. break the egg before add. in the flour then add evaporate milk

3. Mix to the sugar dissolves

4. Add in the heavy cream, mix to well combine.

5. Pour in the filling to cold pie shell

6. Bake 40 minutes in oven 350 degree Fahrenheit

7. When it’s done, it will wiggle jiggle like jelly

8. Wait for the pie cooling down before remove it from the mold. if you use the tart mold the sugar is extremely hot.

9. If you use immersion blender don’t over mix after adding the heavy cream.

Enjoy yummy sugar pie !