Canadian Butter Tarts

Recipe by Sarah_Jayne
READY IN: 35mins
SERVES: 18-20




  • 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.