Canadian Butter Tarts

Directions

• Preheat the oven to fan 170C (conventional 190C/gas 5).
• Roll out the pastry on a lightly floured surface slightly thinner than straight from the pack and cut 18–20 rounds with a 7.5cm fluted cutter, re-rolling trimmings.
• Line two deep 12-hole tart tins with the rounds (or use a regular 12-hole tin for slightly shallower tarts).
• Beat the eggs in a large bowl and combine with muscovado sugar, raisins, vanilla extract, butter and single cream (reserve walnuts).
• Tip the mixture into a pan and stir continuously for 3–4 minutes over heat until butter melts, mixture bubbles and starts to thicken to coat the back of a wooden spoon; do not overcook.
• Remove from heat and stir in the walnuts.
• Spoon filling into unbaked tart shells level with the pastry.
• Bake for 15–18 minutes until set and pale golden.
• Leave in the tin to cool for a few minutes then lift onto a wire rack and serve warm or cold.