Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Canadian Butter Tarts ~IngredientsFor the Pastry2 ¼ cups flour, pastry flour is best to use but all-purpose will do1 tbsp brown sugar½ tsp salt1/2 cup shortening, Very cold and cut in cubes1/2 cup butter, Very cold and cut in cubes6 tbsp ice water, approximately, enough to bring the dough togetherFor the Filling1/2 cup lightly packed brown sugar1/2 cup corn syrup1/4 cup butter, melted1 egg1 tsp vanilla extract1/4 tsp salt½ cup raisins, or substitute with pecans, walnuts or chocolate chipsInstructionsTo prepare the pastryPulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.Form the dough into two rounds about an inch thick.Wrap in plastic wrap and let rest in the fridge for about a half hour.Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.To make the fillingCombine all filling ingredients except raisins.Mix well.Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.Fill 2/3 full with syrup mixture.Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.Cool completely on a wire rack and remove tarts from from pans.NotesThere is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.

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