Prep 10 mins
Cook 25 mins
This is a recipe for these yummy Canadian treats that I found in BBC Good Food Magazine.
- 368.54 g shortcrust pastry, ready rolled
- 2 large eggs
- 170.09 g brown sugar
- 99.22 g raisins
- 4.92 ml vanilla extract
- 42.52 g butter, room temperature
- 59.16 ml light cream
- 42.52 g walnuts, chopped
- 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.
Yum. These are very good. I cheated and used frozen tart shells and since the person I was making these for doesn't like raisins I omitted them and increased the quantity of nuts. Besides those changes I followed the recipe as written. Thanks for posting. Made for ZWT4