Canadian Butter Tarts | Taste Board

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Canadian Butter Tarts

Canadian Butter Tarts

Dessert

Canadian

Speciality

Snack

Desert

Pudding

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Shortcrust Pastry : 375g
- Eggs : 2 large
- Muscovado Sugar : 175g
- Raisins : 100g
- Vanilla Extract : 1 tsp
- Butter : 50g
- Single Cream : 4 tsp
- Walnuts : 50g

Instructions

1 - Preheat the oven to fan 170C/ conventional 190C/gas 5.

2 - Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack.

3 - Then cut out 18-20 rounds with a 7.

4 - 5cm fluted cutter, re-rolling the trimmings.

5 - Use the rounds to line two deep 12-hole tart tins (not muffin tins).

Canadian Butter Tarts | Taste Board

6 - If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.

7 - Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.

8 - 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.

9 - It should be thick enough to coat the back of a wooden spoon.

10 - Don’t overcook, and be sure to stir all the time as the mixture can easily burn.

11 - Remove from the heat and stir in the nuts.

12 - Spoon the filling into the unbaked tart shells so it’s level with the pastry.

13 - Bake for 15-18 minutes until set and pale golden.

14 - Leave in the tin to cool for a few minutes before lifting out on to a wire rack.

15 - Serve warm or cold.