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

  • kcal200
  • 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 eggs
    Eggs

    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

    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

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp single cream
  • 50g chopped walnuts
    Walnuts

    Walnut

    wall-nut

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

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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thedebstar77
4th Apr, 2008
5.05
Great with a cuppa, would also be nice with some raisons thrown in
louisanoelle
26th Feb, 2008
4.05
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
24th Aug, 2013
1.05
Butter tart filling is sweet enough without sweet pastry. One compliments the other.
nl90kt
8th Feb, 2008
4.05
Made these today very easy very nice will make again
chrisfiggy
19th Nov, 2007
5.05
lovely!!!!

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