Pelmen Foods USA

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Deconstructed Butter Tart

Deconstructed Butter Tart

  • 1 pkg. (454g) Dessert Pelmen Foods Perogies
  • 1 Tenderflake Deep Dish Pie Crust
  • 1 Egg
  • ½ cup Brown sugar
  • ¼ cup Pure maple syrup
  • 3 tbsp. Unsalted butter (melted)
  • Pinch of salt
  • 2 tbsp. Crushed hazelnuts
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar.
  1. Preheat oven to 400 F. Bake pie crust for 8-10 mins until light golden brown. Set aside to cool.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  3. In a medium bowl, add egg, brown sugar, maple syrup, butter and salt. Whisk until smooth and creamy.
  4. Crumble ½ the pie crust crumble to line the bottom of 4 mini baking dishes.
  5. Divide the perogies amongst the four dishes and drizzle an even amount of filling on top of perogies.
  6. Top with crushed hazelnuts and remaining crumbled pie crust.
  7. Bake tarts at 350 F for 10-15 mins for a gooey tart or 20-25 mins for firm ones.