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The Classic Canadian Butter Tart Sundae

Common in pioneer Canadian cooking, the first butter tart recipe can be traced back to Northern Ontario in 1915. Canadians love their tarts, so much so that the controversy continues today – should it be runny or firm, contain raisins or nuts?

Prep Time: 6 minutes
Freezing : not recommended
Makes: 1 sundae

Ingredients:

2 tbsp (30mL) Smucker’s^® Sundae Syrup™ Caramel Flavoured Syrup
1 tbsp (15mL) raisins
1 scoop (1/2 cup / 125mL) butterscotch ripple ice cream
1 waffle bowl (12g)
2 tbsp (30mL) shortbread cookie crumbs, divided
1 tbsp (15mL) ) toasted pecans, optional
Whipped cream, optional
Additional Smucker’s Sundae Syrup™ Caramel Flavoured Syrup for garnish

Directions:

1. Combine 2 tbsp (30mL) caramel flavoured syrup and raisins in small bowl. Set aside.
2. Drop 1 tbsp (15mL) cookie crumbs in bottom of waffle bowl. Top with ice cream and remaining cookie crumbs.
3. Drizzle with caramel-raisin mixture, toasted pecans (if using), whipped cream and additional caramel flavoured syrup. Serve immediately.