Canadian Butter Tarts
photo by Dreamer in Ontario
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 13 ounces shortcrust pastry, ready rolled
- 2 large eggs
- 6 ounces brown sugar
- 3 1⁄2 ounces raisins
- 1 teaspoon vanilla extract
- 1 1⁄2 ounces butter, room temperature
- 4 tablespoons light cream
- 1 1⁄2 ounces walnuts, chopped
directions
- Preheat the oven 375.
- Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack.
- Then cut out 18-20 rounds with a 3 inch fluted cutter, re-rolling the trimmings.
- 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.
- Beat the eggs in a large bowl and combine with the rest of the 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 nuts.
- 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.
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RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment.
I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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