Canadian Butter Tarts

Prepare

1. 🥄Preheat the oven to fan 170C/ conventional 190C/gas
2. 🔥Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack.
3. 🧂Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings.

Steps

1. 🔥Use the rounds to line two deep 12-hole tart tins (not muffin tins).
2. 🧂If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.

Prepare

1. 🧂Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.
2. 🍳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.

Steps

1. 🍳It should be thick enough to coat the back of a wooden spoon.

Prepare

1. 🫇Don’t overcook, and be sure to stir all the time as the mixture can easily burn.

Steps

1. 🍽️Remove from the heat and stir in the nuts.

Cook

1. 🌿Spoon the filling into the unbaked tart shells so it’s level with the pastry.
2. ✨Bake for 15-18 minutes until set and pale golden.

Steps

1. ✨Leave in the tin to cool for a few minutes before lifting out on to a wire rack.

Serve

1. 🥄Serve warm or cold.