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Canadian butter tarts

Canadian butter tarts

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(7 ratings)

Cook: 35 mins - 45 mins

Easy

18-20
Melt-in-the-mouth Canadian tarts

Nutrition and extra info

Nutrition per serving

  • kcalories200
  • fat11g
  • saturates5g
  • carbs23g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
  • 2 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g light muscovado sugar
  • 100g raisins
  • 1 tsp vanilla extract

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 50g butter, room temperature

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp single cream
  • 50g chopped walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

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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.

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Comments, questions and tips

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Comments (15)

chandycooks's picture
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I used the filling on preached tart shells and baked for about 15 minutes. Came out well. It was widely appreciated at the tea party I made it for. Didn't use nuts but did use walnuts.

Markgzw's picture
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Best-Ever Butter Tarts
Pastry for double crust 9-inch (23 cm) pie*
1 cup (250 mL) raisins (optional)
3 eggs
1 cup (250 mL) corn syrup ( Golden corn syrup such as Beehive or Crown brand from Canada)
2/3 cup (160 mL) packed brown sugar
1/3 cup (80 mL) butter, melted
Pinch of salt
Instructions

Preheat oven to 375 °F (190 °C).

Roll out pastry and cut into twelve 5-inch (13 cm) circles. Set each circle loosely into 3-inch (7 1/2 cm) muffin cup. Sprinkle raisins over bottom of each tart shell, if desired, and chill.

In medium bowl, combine eggs, corn syrup, brown sugar, butter and salt. Pour over raisins. Bake 20 minutes or until set. Cool 5 minutes in pans on wire racks.

Remove from pans and let cool completely.

Markgzw's picture
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Canadian butter tarts always has corn syrup ( golden, not clear or dark like the Americans use in their various recipes) And not golden syrup.

So make maple tarts instead as you can not get golden corn syrup in the UK.
Find a better butter tarts recipe and sub maple for the Corn syrup.
Use raisins not nuts and don't use cream!!

When I find my recipe from the 70's from Canada I grew up with I will post it.

sirstorm's picture

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

andypandy2x4's picture

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.

janasemotanova's picture

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

shil1240's picture
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Didn't have walnuts so omitted them - still very yummy but very sweet so next time will include them.

nate_kara's picture

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.

kytten98's picture

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.

Markgzw's picture
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Use raisins. Should not be nuts in authentic butter tarts

thedebstar77's picture
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Great with a cuppa, would also be nice with some raisons thrown in

louisanoelle's picture
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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.

Markgzw's picture
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Butter tart filling is sweet enough without sweet pastry. One compliments the other.

nl90kt's picture
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Made these today very easy very nice will make again

chrisfiggy's picture
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lovely!!!!

Questions (2)

nutter4ever's picture

Struggling with the "Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts." bit.

Did as it said, putting the mix in a pan and heated, just as the butter melted, it didn't start to thicken but actually the eggs in the mix started to cook and ended up with what looked to be scrabbled eggs, in a watery sugar/cream mix.

Anyone else had this problem? Or can offer any advice on what might of made it do this and how to stop it.

goodfoodteam's picture

Hi nutter4ever, thanks for your question and sorry to hear you haven't had success with this recipe. From what you've said it sounds like the heat may have been too high, try it at a much lower temperature and make sure you stir it really thoroughly all the time when warming it through. Hope this helps, do let us know how you get on. 

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