Inn On The Twenty’s Icewine Butter Tarts

January in the Niagara Benchlands means one thing: Icewine season is in full swing. Pastry Chef Jayne Inouye has captured that frosty charm in her Icewine Butter Tart recipe—a gooey, golden twist on tradition that’s perfect for savoring after a day of vineyard tours or winter walks. These tarts are a sweet celebration of local flavor.

Icewine Butter Tart Recipe

Yields 24 x 3”-inch butter tarts

Ingredients:

750 ml Icewine
500 g Brown sugar
55 g Butter, melted
7 g Vanilla paste
4 Eggs
Raisins or chocolate chips (optional)

Method:

1. Pour the Icewine into a pot and allow the wine to reduce by half. Use a measuring cup, if you are now at 375 ml, you’re ready for the next step.
2. Beat the remaining 4 ingredients together with a whisk until there is a smooth homogeneous mixture. Mix this into the Icewine reduction.
3. Whether you use homemade pie shells or store-bought shells, ensure they are partially-baked, meaning you bake the shells empty for 7 minutes at 350°F or until slightly golden brown.
4. Once the shells are partially baked, this is the perfect time to add any fillings. For a 3-inch shell, we recommend adding about 5 to 6 raisins, chocolate chips, or other mix-ins per shell.
5. Pour the filling in until it reaches the top of the shell but isn’t going to overflow onto the edges, overflow will make the tarts very hard to remove from their tins.
6. Bake the tarts at 400°F for 8 to 10 minutes, depending on your preference. If you enjoy gooey butter tarts, bake just until the edges are set and the centers still wobble when you gently shake the pan. For firmer tarts, continue baking until the centers no longer jiggle.
7. Let cool for 25 minutes before enjoying.

Tip:

1. Our personal favorite add-ins are a pecan-date mix, baked for just 8 minutes for that ultra-gooey texture!
2. These tarts can be baked in 2-inch shells, and the bake time would be 5 to 7 minutes.