Canada's beloved butter tarts — buttery pastry shells filled with a gooey, caramelly muscovado, raisin and walnut filling, baked until just set.
- 375g Shortcrust Pastry
- 2 large Eggs
- 175g Muscovado Sugar
- 100g Raisins
- 1 tsp Vanilla Extract
- 50g Butter
- 4 tsp Single Cream
- 50g Walnuts
Tags:
Speciality Snack Desert PuddingVideo
Preparation
- Preheat the oven to fan 170C/conventional 190C/gas 5. Roll out the pastry on a lightly floured surface slightly thinner than straight from the pack, then cut out 18–20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use them to line two deep 12-hole tart tins.
- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip into a pan and stir continuously for 3–4 minutes, until the butter melts and the mixture bubbles and thickens enough to coat the back of a wooden spoon — don't overcook, and keep stirring as it can easily burn. Remove from the heat and stir in the nuts.
- Spoon the filling into the unbaked tart shells, level with the pastry, and bake for 15–18 minutes until set and pale golden.
- Leave to cool in the tin for a few minutes before lifting onto a wire rack. Serve warm or cold.
