Canadian·non-vegetarian·medium

Canadian Butter Tarts

Name: Canadian Butter Tarts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 375g Shortcrust Pastry; 2 large Eggs; 175g Muscovado Sugar; 100g Raisins; 1 tsp Vanilla Extract; 50g Butter; 4 tsp Single Cream; 50g Walnuts

Hey there, folks! Today, I'm gonna share with you my take on the classic Canadian Butter Tarts recipe. Get ready for a sweet and gooey treat that will leave you wanting more! So, here's what you need: Shortcrust Pastry, Eggs, Muscovado Sugar, Raisins, Vanilla Extract, Butter, Single Cream, and Walnuts. Now, preheat your oven and roll out that pastry – not too thick, not too thin. Cut out those rounds and line your tart tins. Pro tip: if you don't have the right tin, no worries, you can always make a few extra shallow tarts! Now, here comes my little anecdote: one time, I forgot to add the vanilla extract to the mix, and let me tell you, it just wasn't the same. So, don't forget the vanilla, folks! While your tarts are baking, make sure to keep an eye on them – they can go from golden to burnt real quick. And here's a unique tip for you: sprinkle some extra walnuts on top before baking for a crunchy twist! Once they're out of the oven, let them cool a bit before indulging. Whether you enjoy them warm or cold, these butter tarts are sure to be a hit at any gathering. Enjoy, my friends!

50 min(prep 20 + cook 30)

4 servings

250 kcal

4.5

Ingredients

Nutrition

250 kcalper serving

Protein3g5%

Carbs30g45%

Fat14g21%

Fiber1g2%

Sugar18g27%

Directions

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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