Canadian Butter Tarts

Method8 steps

1. 1

   Step 1: Heat the oven to 190°C conventional / 170°C fan. Lightly dust the work surface with rolling flour and roll all the ready shortcrust pastry (375 g) out thinly.

   Uses 375 g ready shortcrust pastry for 18–20 deep tart shells · A little flour for lightly dusting the rolling surface

2. 2

   Step 2: Cut 18–20 rounds using a 7.5 cm cutter, re-rolling the trimmings as needed. Use all the rounds to line two deep 12-hole tart tins; only 18–20 holes will be occupied. Keep these shells unbaked.

   Uses All the rolled pastry, including trimmings for re-rolling

3. 3

   Step 3: Check that each pastry round fits its deep tart hole, pressing it gently into place. Keep the unbaked lined tins ready for the filling.

   Uses All 18–20 pastry-lined deep tart holes

4. 4

   Step 4: Beat both eggs (2 large) in a large pan, then add all the muscovado sugar (175g), raisins (100g), vanilla (1 tsp), butter (50g) and single cream (4 tsp). Heat gently, stirring constantly, for three to four minutes until the mixture starts bubbling and thickening. Keep the walnuts separate for the next stage.

   Gently bubble and thicken tart filling · 4 minUses 2 large Eggs · 175g Muscovado Sugar · 100g Raisins · 1 tsp Vanilla Extract · 50g Butter · 4 tsp Single Cream

5. 5

   Step 5: Keep stirring and check that the filling coats the back of a wooden spoon. Stop heating as soon as it reaches that consistency; do not overcook or let it catch on the pan.

   Uses All the warm custard in the pan

6. 6

   Step 6: Chop all the walnuts (50g). Remove the custard pan from the heat and stir the chopped walnuts into the complete filling.

   Uses All the thickened custard · 50g Walnuts

7. 7

   Step 7: Divide the prepared filling among all the unbaked shells, filling level with the pastry. Bake in the heated oven for fifteen to eighteen minutes until the filling is set and the pastry pale golden.

   Bake filled butter tarts · 18 minUses All 18–20 unbaked shells · All the prepared filling

8. 8

   Step 8: Leave the baked tarts in their tins to cool for a few minutes, then carefully lift them onto a wire rack. Serve warm or cold.

   Uses All the baked tarts