Canadian butter tarts

Canadian butter tarts

Melt-in-the-mouth Canadian tarts

Difficulty and servings

Easy

18-20

Preparation and cooking times

Cook time

Cook 35 - 45 mins

Method

  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, sugar 10g, salt 0.2 g

Recipe from Good Food magazine, July 2003.

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Latest comments and suggestions

  • Binder photo chrisfiggy

    19 November 2007

    chrisfiggy rated and commented on this recipe

    5 stars

    lovely!!!!

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  • Binder photo Caroline

    08 February 2008

    Caroline rated and commented on this recipe

    4 stars

    Made these today very easy very nice will make again

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  • Binder photo louisa

    26 February 2008

    louisa rated and commented on this recipe

    4 stars

    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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  • Binder photo Raj

    04 April 2008

    Raj rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo 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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  • Binder photo ivie

    19 February 2009

    ivie rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Kenny Higgs

    23 September 2011

    Kenny Higgs commented on this recipe

    I've tried making this with duck butter instead of normal butter. It's a much richer taste.

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Difficulty and servings

Easy

18-20

Preparation and cooking times

Cook time

Cook 35 - 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
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Per serving

200 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 5g, fibre 1g, sugar 10g, salt 0.2 g

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