Canadian Butter Tarts
Ingredients:
- Shortcrust Pastry - 375g
- Eggs - 2 large
- Muscovado Sugar - 175g
- Raisins - 100g
- Vanilla Extract - 1 tsp
- Butter - 50g
- Single Cream - 4 tsp
- Walnuts - 50g
Instructions
- Preheat the oven to fan 170C/ conventional 190C/gas 5
- Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack
- Then cut out 18-20 rounds with a 7
- 5cm fluted cutter, re-rolling the trimmings
- Use the rounds to line two deep 12-hole tart tins (not muffin tins)
- If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts
- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts
- Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken
- It should be thick enough to coat the back of a wooden spoon
- Don’t overcook, and be sure to stir all the time as the mixture can easily burn
- Remove from the heat and stir in the nuts
- Spoon the filling into the unbaked tart shells so it’s level with the pastry
- Bake for 15-18 minutes until set and pale golden
- Leave in the tin to cool for a few minutes before lifting out on to a wire rack
- Serve warm or cold