Canadian Butter Tarts

Steps

1. 1
   Step 1:

   Preheat the oven to fan 170C, conventional 190C, or gas 5.

2. 2
   Step 2:

   Roll out the pastry on a lightly floured surface until it is slightly thinner than it was straight from the pack.

3. 3
   Step 3:

   Cut out 18–20 rounds using a 7.5cm fluted cutter, re-rolling the trimmings as needed.

4. 4
   Step 4:

   Use the rounds to line two deep 12-hole tart tins, rather than muffin tins. If using a regular-sized 12-hole tart tin, make a few more, slightly shallower tarts.

5. 5
   Step 5:

   Beat the eggs in a large bowl and combine them with all the remaining ingredients except the walnuts.

6. 6
   Step 6:

   Transfer the mixture to a pan and stir continuously for 3–4 minutes, until the butter melts and the mixture bubbles and starts to thicken.

   3–4 min
7. 7
   Step 7:

   Remove the pan from the heat once the mixture is thick enough to coat the back of a wooden spoon, taking care not to overcook or let it burn.

8. 8
   Step 8:

   Stir in the walnuts.

9. 9
   Step 9:

   Spoon the filling into the unbaked tart shells until level with the pastry.

10. 10
    Step 10:

    Bake for 15–18 minutes, until set and pale golden.

    15–18 min
11. 11
    Step 11:

    Leave the tarts in the tins to cool for a few minutes, then lift them onto a wire rack. Serve warm or cold.