Canadian Butter Tarts
A classic Canadian dessert from TheMealDB community kitchen — straightforward technique, real ingredients.
Origin
Categorized as Canadian Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/1837/canadian-butter-tarts
Ingredients
- 375 gShortcrust Pastry
- 2 largeEggs
- 175 gMuscovado Sugar
- 100 gRaisins
- 1 tspVanilla Extract
- 50 gButter
- 4 tspSingle Cream
- 50 gWalnuts
Instructions
- 01
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.
- 02
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.
- 03
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.
