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| Canadian butter tarts |
Melt-in-the-mouth Canadian tarts.
Ingredients
- 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
- 2 large eggs175g light muscovado sugar
- 100g raisins
- 1 tsp vanillaextract
- 50g butter, room temperature
- 4 tbsp single cream
- 50g chopped walnuts
Method
- 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.
- 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.
- 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.
Source: bbcgoodfood
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