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Show me the lightCanadian Butter Tarts
Ingredients You Will Need
- 375g - Shortcrust Pastry
- 2 large - Eggs
- 175g - Muscovado Sugar
- 100g - Raisins
- 1 tsp - Vanilla Extract
- 50g - Walnuts
- 4 tsp - Single Cream
Cooking 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