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Canadian butter tarts

Canadian butter tarts

A star rating of 4.2 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • 18-20

Melt-in-the-mouth Canadian tarts

Nutrition: per serving
HighlightNutrientUnit
kcal200
fat11g
saturates5g
carbs23g
sugars10g
fibre1g
protein2g
low insalt0.2g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2003

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Overall rating

A star rating of 4.2 out of 5.9 ratings
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