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- Dessert
- Canadian
Canadian Butter Tarts
A classic Canadian dessert featuring a rich, sweet filling with raisins and walnuts in a flaky shortcrust pastry shell.
- Prep20 min
- Cook22 min
- Servings20
- DifficultyMedium
Instructions
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.
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).
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 to coat the back of a wooden spoon.
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.
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