Canadian Butter Tarts
Crispy shortcrust pastry shells filled with tender caramel filling made from muscovado sugar, raisins, and walnuts — a classic Canadian pastry that's utterly irresistible. Serve warm or cold: either way, they're sure to impress from the first bite.
Ingredients
- 375 g Shortcrust pastry (ready-made)
- 2 pcs Eggs
- 175 g Muscovado sugar
- 100 g Raisins
- 1 tsp Vanilla extract
- 50 g Butter
- 4 tsp Cream (10–15%)
- 50 g Walnuts
Instructions
- Preheat the oven to 190 °C (convection mode — 170 °C). Roll out the pastry on a lightly floured surface, making it slightly thinner than it comes from the package. Cut 18–20 rounds using a fluted cutter with a diameter of 7.5 cm, gathering the scraps and re-rolling as needed. Place the rounds into deep-cup tart tins (sized for 12 pieces — you'll need two). If you only have standard shallow tins, the tarts will be slightly thinner and you'll make a few more.
- Whisk the eggs in a large bowl, then add all remaining ingredients except the walnuts and stir to combine. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, for 3–4 minutes: the butter should melt, the mixture should come to a boil and thicken slightly, leaving a trail on a wooden spoon. Don't be distracted and don't let the filling burn. Remove from heat and fold in the walnuts.
- Fill the unbaked shells with the filling right to the top of the pastry. Place in the preheated oven and bake for 15–18 minutes until the filling sets and develops a light golden crust. Let the tarts cool slightly in the tin, then carefully transfer to a wire rack. Serve warm or cold — both are equally delicious.