Canadian Butter Tarts

Name: Canadian Butter Tarts
Prep time: 17 min
Cook time: 41 min
Total time: 58 min
Yield: 4 servings
Ingredients: 375 g Shortcrust Pastry; 2 large Eggs; 175 g Muscovado Sugar; 100 g Raisins; 1 tsp Vanilla Extract; 50 g Butter; 4 tsp Single Cream; 50 g Walnuts

58 min · Serves 4 · By TheMealDB Import

Canadian
Dessert
Speciality
Snack
Desert
Pudding
Comfort Food
Quick

Canadian, Dessert, Speciality, Snack, Desert, Pudding

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

375 gShortcrust Pastry
2 largeEggs
175 gMuscovado Sugar
100 gRaisins
1 tspVanilla Extract
50 gButter
4 tspSingle Cream
50 gWalnuts

Method

Prep 17 min · Cook 41 min

1Preheat 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.
2Beat 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.
3Spoon 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.