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1. Preheat 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.
2. Beat 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.
3. Spoon 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.

Per serving

200 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 5g, fibre 1g, salt 0.2 g

Latest comments and suggestions

• chrisfiggy

  19 November 2007

  chrisfiggy rated and commented on this recipe

  

  lovely!!!!

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• Caroline

  08 February 2008

  Caroline rated and commented on this recipe

  

  Made these today very easy very nice will make again

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• louisa

  26 February 2008

  louisa rated and commented on this recipe

  

  Very tasty but had to be careful not to overcook the filling as it started to split. Sweet shortcrust pastry would be nicer than normal.

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• Raj

  04 April 2008

  Raj rated and commented on this recipe

  

  Great with a cuppa, would also be nice with some raisons thrown in

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• jennp

  10 October 2008

  jennp commented on this recipe

  Really upset that this recipie was stated to be nut free in the google search as i have a daughter with severe nut allergies to all nuts peanut and tree nuts. I am trying to find recipies for treats that i can make and know that they will be safe for her.

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• KarnL

  05 January 2009

  KarnL commented on this recipe

  I am Canadian and grew up with this lovely tart. We were always excited when we came home from school and mum had made up a batch of these. To jennp, we commonly made these without nuts and it really doesn't take away from it. You can up the amount of raisins to compensate if you feel they are too empty. My sister was also allergic to nuts and this is a magnificent recipe for that. Hope that helps.

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• ivie

  19 February 2009

  ivie rated and commented on this recipe

  

  Didn't have walnuts so omitted them - still very yummy but very sweet so next time will include them.

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• js

  21 July 2009

  js commented on this recipe

  Hi, could anybody tell me how long this cake can last in airtight container? thanks.

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• andypandy

  12 October 2009

  andypandy commented on this recipe

  I grew up with these buttertarts, and I very seldom put in nuts, or raisins. I just sprinkle some currants into the pie crust pastry, fill the tart with filling, and then bake. These will keep in airtight container at least two weeks, if there are any left after a day or two. freeze well too, also if you like them warm only nuke for 10 seconds, as the sugar gets hot.

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Ingredients

• 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
• 2 large eggs
• 175g light muscovado sugar
• 100g raisins
• 1 tsp vanilla extract
• 50g butter , room temperature
• 4 tbsp single cream
• 50g chopped walnuts

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Difficulty and servings

18-20

Preparation and cooking times

Cook 45 mins

Ingredients

• 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
• 2 large eggs
• 175g light muscovado sugar
• 100g raisins
• 1 tsp vanilla extract
• 50g butter , room temperature
• 4 tbsp single cream
• 50g chopped walnuts

Per serving

200 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 5g, fibre 1g, salt 0.2 g

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