Canadian Butter Tarts

Steps

1. 1

   Step 1 - Preheat the oven to 170°C 170 °C · 338 °F · Gas 3 · Medium heat (fan) / 190°C 190 °C · 374 °F · Gas 5 · Medium heat (conventional) / gas 5. Roll out the pastry on a lightly floured surface until slightly thinner than straight from the pack. Cut out 18–20 rounds with a 7.5 cm fluted cutter, re-roll the trimmings, and 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. 2

   Step 2 - Beat the eggs in a large bowl and combine with the remaining 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 walnuts.

3. 3

   Step 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.