When I travel up on a vacation to Canada, I make butter tarts. The crust turns out fantastic. I come back to the U.S., and I can’t duplicate it.
The only variable that I can figure out is the color of the muffin pans. The ones up north are much darker. (Or it’s some ineffable aspect of cooking butter tarts in Canada.) Barring establishment of a Canadian Embassy in my kitchen, is there a way to darken pans?