First time trying Butter Tart — completely converted

I had never tried Butter Tart before this visit and I wasn't sure what to expect. The rich and indulgent taste hit immediately and made sense of the dish in a way descriptions never quite do. maple syrup is an ingredient I'd not encountered used quite like this before.

The a sugar shack cabane à sucre setting added something to the experience — this kind of food makes sense in that environment. poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. My server recommended maple latte alongside and it was exactly right. I've been telling everyone to try Butter Tart. Outstanding first encounter.