BUTTER TARTS & BEVS ON THE LAKE

This is a sponsored conversation written by me on behalf of Dr Pepper®. The opinions and text are all mine. 

 
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Summer is here and to me there’s no better way than kicking things off properly with a gathering of friends and family on the lake! The nostalgia and peace I get from a trip to cottage country is unparalleled and there’s nothing like a little fun in the sun and splash about in the lake in your happy place, right?! After a quick trip to Walmart, I cooked up some easy eats on the BBQ and provided the refreshing taste of Dr Pepper to keep my partygoers happy while sitting (and dancing!) on the dock of the bay and playing in the lake all day! 

When you buy any Dr Pepper 6/15-8/15 this summer at Walmart, you can upload your receipt at http://bit.ly/2pts8Qo to get the prizes featured in my blog here and/or other prizes like:

-  Spend $5, get a unicorn beverage holder inflatable

-  Spend $10, get a Walmart e-Gift Card worth $5

-  Spend $20, get a 6 pack can/bottle holder with ice pack

-  Spend $40, get a Dr Pepper bottle shaped pool float

Right now you can #PickYourPepper at #Walmart with fun and unique packaging designed by millennials, for millennials.  

Now, it wouldn’t be a cottage party without one of my favorite sweet treats, a famous dessert called butter tarts… yes, they are as tasty and indulgent as they sound!  Follow these super simple steps for a homemade version of these classic bites of gooey goodness!

 
 

Ingredients

Prep

Feel free to use store-bought pastry dough if you want to save time.  Simply roll out dough and cut into 3”-4” circles, carefully sliding and pressing dough firmly into your baking spray covered muffin tin.  Fold edges as needed to fit the dough into the tin’s compartments… Note: Each one doesn’t have to be perfect because character is what makes these homemade beauties homemade!

If you are making the dough from scratch, simply combine flour, sugar, and salt in a large bowl.  Slice up your cold butter into small chunks and add to the bowl.  Here comes the tedious part: using a pastry cutter or hand mixer on its lowest speed, cut the butter into your flour mixture until the overall consistency is flaky and only tiny morsels of butter are visible. This takes some time so be patient.  Next, stir water and white vinegar in a small bowl and add that mixture to your flour/butter mix all at once.  Stir until the dough starts to come together… it will still look pretty flaky to the eye but should hold together in a dough-like way when you squish it with your hands! Roll the dough into two disks or logs, wrap with plastic wrap and place in the fridge to cool for 1-2 hours. When you are ready to bake your tarts, follow the directions above as you would with store-bought dough.

For the filling, place a mixture of milk chocolate chips and chopped pecans in the bottom of each tart shell.  In a medium bowl, mix soft butter, brown sugar and corn syrup until all the granules of sugar have dissolved.  Add vanilla and egg and stir until smooth and combined.  Pour your filling into each tart shell leave a small lip at the top so your tarts don’t overflow in the oven.  Bake at 400°F for 20 minutes.  Once removed from the oven, let the tarts cool in the muffin tin for another 20 minutes before you transfer to a plate - then let cool completely before serving/eating.  I prefer my tarts cold but some people like them room temp so you can stick ‘em in the fridge or leave ‘em covered on the side for later!

 
 

This dessert will melt the hearts and mouths of everyone who tries them, so feel free to serve up these butter tarts at your next summer shindig wherever you are in the world, eh? ;)