Canadian Butter Tarts
A classic Canadian treat with a flaky shortcrust pastry shell and a rich, gooey filling of muscovado sugar, raisins, and walnuts. Perfect served warm or at room temperature.
Ingredients
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Shortcrust Pastry⚖ 375 g 💧 625 ml 🥛 2⅔ cup
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Muscovado Sugar⚖ 175 g 💧 198.9 ml 🥛 0.841 cup
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Butter⚖ 50 g 3½ pcs
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Walnuts⚖ 50 g 💧 45.5 ml 🥄 3⅛ tbsp
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Raisins⚖ 100 g 20 pcs
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Eggs⚖ 100 g 🥚 2 pcs
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Single Cream⚖ 19.7 g 💧 19.7 ml 🥄 1⅓ tbsp
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Vanilla Extract⚖ 4.3 g 💧 4.9 ml 🥄 1 tsp
Total nutrition
3182 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 170°C fan / 190°C conventional / gas mark 5. Roll out 375g of shortcrust pastry on a lightly floured surface until slightly thinner than it comes from the pack. Cut out 18–20 rounds using a 7.5cm fluted cutter, re-rolling the trimmings as needed. Press the rounds into two deep 12-hole tart tins to form the pastry shells.
- Beat 2 large eggs in a large bowl, then combine with 175g muscovado sugar, 100g raisins, 1 tsp vanilla extract, 50g butter, and 4 tsp (20ml) single cream. Pour the mixture into a saucepan and stir continuously over medium heat for 3–4 minutes until the butter melts, the mixture bubbles, and it thickens enough to coat the back of a wooden spoon. Take care not to overcook and keep stirring at all times to prevent burning. Remove from the heat and stir in 50g walnuts.
- Spoon the filling into the unbaked pastry shells, filling them level with the top of the pastry. Bake for 15–18 minutes until the filling is set and pale golden. Leave the tarts in the tin for a few minutes to firm up, then transfer to a wire rack. Serve warm or at room temperature.
Source:
TheMealDB
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