Canadian Butter Tarts

Dessert · Canadian classic.

Ingredients

• 375g Shortcrust Pastry
• 2 large Eggs
• 175g Muscovado Sugar
• 100g Raisins
• 1 tsp Vanilla Extract
• 50g Butter
• 4 tsp Single Cream
• 50g Walnuts

Method

1. Preheat the oven — Preheat the oven to fan 170C/ conventional 190C/gas 5.
2. Roll out — Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack.
3. Roll out — Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings.
4. Continue cooking — Use the rounds to line two deep 12-hole tart tins (not muffin tins).
5. Continue cooking — If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
6. Continue cooking — Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.
7. Mix together — 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.
8. Continue cooking — It should be thick enough to coat the back of a wooden spoon.
9. Mix together — Don’t overcook, and be sure to stir all the time as the mixture can easily burn.
10. Bake — Remove from the heat and stir in the nuts. Spoon the filling into the unbaked tart shells so it’s level with the pastry.
11. Bake — Bake for 15-18 minutes until set and pale golden.
12. Continue cooking — Leave in the tin to cool for a few minutes before lifting out on to a wire rack.

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• BeaverTails
• Breakfast Potatoes
• Classic Tourtière
• Date squares
• Figgy Duff
• Flapper Pie