Step 1 of 6
Canadian Butter Tarts
Preheat the oven to 190°C / 170°C fan / Gas 5. Roll out the shortcrust pastry on a lightly floured surface until slightly thinner than from the packet.
Step 2
Cut out 18–20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use to line two deep 12-hole tart tins.
Step 3
Beat the eggs in a large bowl. Add the muscovado sugar, raisins, vanilla extract, butter and light cream, and combine well.
Step 4
Tip the mixture into a pan over medium heat 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. Remove from the heat.
Step 5
Stir in the walnuts, then spoon the filling into the unbaked pastry shells level with the top of the pastry.
Step 6
Bake for 15–18 minutes until set and pale golden. Cool in the tins for a few minutes, then lift onto a wire rack.
