Canadian Butter Tarts

Ingredients

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

Instructions

1. Preheat the oven to 170°C fan / 190°C conventional / Gas mark 5. Roll out the shortcrust pastry on a lightly floured surface until slightly thinner than its original thickness. Cut out 18–20 rounds using a 7.5 cm fluted cutter, re-rolling the trimmings as needed. Use the rounds to line two deep 12-hole tart tins. If using shallower tins, you may end up with a few extra tarts.
2. Lightly beat the eggs in a large bowl, then mix in the sugar, raisins, vanilla extract, butter and cream until combined. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly for 3–4 minutes, until the butter has melted and the mixture begins to bubble and thicken enough to coat the back of a spoon. Take care not to overcook. Remove from the heat and stir in the walnuts.
3. Spoon the filling evenly into the unbaked pastry cases, filling them almost to the top. Bake for 15–18 minutes until just set and lightly golden.
4. Leave the tarts to cool briefly in the tins, then lift out onto a wire rack. Serve warm or cold.

instructions_source: editorial-classic