Canadian Butter Tarts
Crackle-topped butter tarts with molten muscovado centers — Canada's gooiest point of pride.
- Total
- 50 min
- Serves
- 4
Canada's gooey national treasure: flaky shortcrust shells filled with a buttery muscovado custard studded with raisins and walnuts, baked until the tops crackle and the centers stay molten. The debate over runny versus firm is eternal; the empty plate is universal. One batch never survives the cooling rack.
Ingredients
- 375g Shortcrust Pastry
- 2 large Eggs
- 175g Muscovado Sugar
- 100g Raisins
- 1 tsp Vanilla Extract
- 50g Butter
- 4 tsp Single Cream
- 50g Walnuts
Instructions
- Preheat the oven to fan 170C/ conventional 190C/gas 5. 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 7.5cm 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.
Nutrition (per serving)
- Calories
- 400
- Protein
- 5 g
- Fat
- 20 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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