Canadian Butter Tarts

Steps

1. Preheat your oven to 170°C for fan ovens, 190°C for conventional ovens, or gas mark 5.
2. On a lightly floured surface, roll out shortcrust pastry until it’s slightly thinner than when you bought it. Cut out 18-20 rounds using a 7.5 cm fluted cutter, re-rolling any trimmings.
3. Line two deep 12-hole tart tins with the pastry rounds. If you only have a regular-sized tart tin, you can create a few shallower tarts.
4. In a large bowl, beat eggs and mix them with muscovado sugar, raisins, vanilla extract, butter, and single cream, excluding the walnuts.
5. Transfer this mixture to a saucepan and stir continuously over low heat for 3-4 minutes until the butter melts and the mixture begins to bubble and thicken. It should coat the back of a wooden spoon without overcooking.
6. Remove the pan from the heat and stir in the walnuts.
7. Carefully fill the unbaked tart shells with the filling until it reaches the pastry edge.
8. Bake in the preheated oven for 15-18 minutes until the filling is set and lightly golden.
9. Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy them warm or let them cool completely before serving.