These Skillet Butter Tart Bars are just like classic Canadian butter tarts with a tender shortbread base, chewy butter tart filling, ice cream and caramel!
Preheat your oven to 350 degrees Fahrenheit.
In a medium bowl, cream the butter and sugar with a wooden spoon.
Add the flour and mix until combined.
Press this mixture into a 10-inch greased cast iron skillet and bake at 350 degrees for 15 minutes.
Meanwhile, whip the eggs, the brown sugar and the vanilla until the mixture becomes light and fluffy (several minutes).
Fold in the flour and baking powder with a rubber spatula.
Pour the filling over the hot shortbread base just after it comes out of the oven and bake for an additional 25-28 minutes, or until the filling has puffed up and formed a crust. Be careful not to underbake - this will cause the filling to collapse when it's removed from the oven.
Allow to cool at room temperature for at least 20 minutes before slicing and serving with a dusting of powdered sugar, vanilla ice cream and caramel sauce.
Because the filling for this dessert is egg-based, it appears to puff up quite quickly in the oven giving the illusion that it's fully baked before it actually is. Ensure your oven temperature is a correct 350 degrees Fahrenheit and it should take 25 minutes to bake fully on the inside.