Step 2

Cut out 18–20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use them to line two deep 12-hole tart pans — tart pans, not muffin tins.

Step 3

Beat the eggs in a large bowl. Add the dark brown 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 pans for a few minutes, then lift onto a wire rack. Serve warm or cold.