Canadian Butter Tarts

Name: Canadian Butter Tarts
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 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

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Serves 10 352 kcal per serving Prep 30 min Cook 1 h

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

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.
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.
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.
Leave the tarts to cool briefly in the tins, then lift out onto a wire rack. Serve warm or cold.

Tips

For a truly traditional runny center, do not overbake; pull them out when the edges are set but the middle still wobbles.
Ensure your pastry is cold and handled as little as possible for a flaky, delicate crust.
Let the tarts cool completely in the tin before trying to remove them to prevent the filling from spilling out.

Variations

The Great Debate: Add raisins or chopped walnuts to the base of the tart shell before pouring in the filling.
Maple Butter Tarts: Substitute half of the corn syrup with pure maple syrup for a more Canadian flavor.

Storage

Store in an airtight container at room temperature for 3 days or in the refrigerator for up to a week. They also freeze exceptionally well for up to 2 months.