Canadian Butter Tarts

Name: Canadian Butter Tarts
Prep time: 23 min
Cook time: 20 min
Total time: 43 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 13 oz shortcrust pastry; 2 eggs; 6 oz muscovado sugar; 3 ½ oz raisins; 1 tsp vanilla extract; 1 ¾ oz butter; 1 ½ tbsp light cream; 1 ¾ oz walnuts

A Canadian dessert. Ready in about 43 minutes. Difficulty: medium.

23 minPrep (about)
20 minCook (about)
43 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

1.2 lb shortcrust pastry Shopping tip: Refrigerated pie crust (UK: shortcrust pastry).
3 eggs
9 oz muscovado sugar Shopping tip: Dark brown sugar works (UK: muscovado).
5 oz raisins
2 ⅔ oz butter
2 tbsp light cream Shopping tip: Half-and-half or light cream (UK: single cream).
2 ⅔ oz walnuts

Spices & seasonings (1): vanilla extract

1 ½ tsp vanilla extract

How to make it

Steps in our own plain words.

Turn the oven on to 375°F (350°F for a fan oven)/ conventional 375°F.
Roll out your pastry on lightly floured surface so it’s a bit thinner than straight from the pack.
Cut out 18-20 rounds using a 3 inches fluted cutter, re-rolling your trimmings.
Use your rounds.
Do it to line two deep -hole tart tins.
If you only have regular-sized, 12-hole tin you will be able to make few more slightly shallower tarts.
Beat the eggs in a big bowl and mix using the rest of your ingredients except the walnuts.
Tip this mixture into a pan.
Mix continuously for 3-4 min till the butter melts, and the mix bubbles and starts to thicken.
It should be thick enough to coat your back of a wooden spoon.
Don’t overcook, and be sure to mix all the time as the mix can easily burn.
Take it off the heat.
Stir in the nuts.
Spoon the filling in your unbaked tart shells so it’s level using the pastry.
Cook in the oven for 15-18 min until set and pale golden.
Leave in your tin to cool for some min before lifting out on to wire rack.
Serve warm or cold.