Golden filling in a flaky crust, the classic Canadian sweet treat.
Butter Tart is a light beige, close to yellow.
It can be described as light, pastel, delicate and luminous.
Set in black, because black reads best on it.
A butter tart is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, brown sugar, maple syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie or with bread and butter pudding.
Read on WikipediaButter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Read on WikipediaA tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions.
Read on WikipediaNoun