Street food Butter Tart — the authentic version

The best Butter Tart I've ever had came from a street stall, not a restaurant. The rich and indulgent intensity was completely different — more direct and uncompromised. peameal bacon was used without hesitation, the way it should be.

maple syrup production is a seasonal Quebec ritual celebrated at family sugar shacks. The a sugar shack cabane à sucre setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Canadian rye whisky was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.