Instructions
Begin by preheating your oven to a fan-assisted 170°C (conventional 190°C or gas mark 5). This ensures a perfectly even bake and golden finish for your butter tarts. Lightly flour your work surface, then roll out the shortcrust pastry so it’s slightly thinner than it was when you first unwrapped it. Aim for an even thickness to achieve a tender yet sturdy tart base. Using a 7.5cm fluted cutter, cut out 18-20 neat rounds, carefully re-rolling the trimmings to maximize pastry usage. Gently press these rounds into two deep 12-hole tart tins—not muffin tins—to create crisp, uniform shells. If you only have a standard 12-hole tart tin, your tarts will be a bit shallower but equally delicious. In a large mixing bowl, beat the eggs until smooth and then combine them with muscovado sugar, raisins, vanilla extract, butter, and single cream, leaving the walnuts aside for now. Pour this mixture into a saucepan set over medium heat. Stir continuously for 3 to 4 minutes as the butter gently melts and the mixture starts to bubble and thicken. You’ll know it’s ready when it coats the back of a wooden spoon; be vigilant not to overcook or scorch, as the sugars can burn quickly. Once thickened, remove from heat and fold in the chopped walnuts, introducing a welcome crunch to the luscious filling. Carefully spoon the warm filling into your prepared tart shells, filling each to just level with the pastry’s edge for a tidy and enticing appearance. Bake in the preheated oven for 15-18 minutes until the tarts are set with a pale golden hue. Let them rest in their tins for a few minutes to firm up, then transfer to a wire rack to cool completely. Serve your Canadian Butter Tarts warm for that wonderfully gooey center, or allow them to cool and enjoy the firm yet tender texture. These tarts store well in an airtight container for several days, though they're best enjoyed fresh. Tip: if you prefer a nuttier flavor, lightly toast the walnuts before mixing them in—just be sure not to burn them.
