Canadian · Dessert
Canadian Butter Tarts
Classic Canadian pastries featuring a sweet, gooey filling of butter, brown sugar, and eggs in tender pastry shells. These iconic treats are studded with walnuts and deliver the perfect balance of sweet filling and buttery crust.
The Method
Instructions
First things first, go ahead and preheat your oven to fan 170C , or if you're using a conventional oven, set it to 190C . For those with a gas oven, that's about gas mark 5 . This way, your oven will be perfectly ready and waiting when your tarts are all set to go in.
Next, take your shortcrust pastry and lay it out on a lightly floured surface. You want to roll it out so it's a bit thinner than the thickness it came in the pack. This helps the pastry bake up nice and crisp while still holding all that buttery filling. Once rolled out, grab a 7.5 cm fluted cutter and cut out 18 to 20 rounds. Don't worry if you have some scraps left over; just gather those, roll them out again, and keep cutting until you've got enough rounds to line your tart tins. Now, line these rounds gently inside two deep tart tins with 12 holes each. A quick tip: these are different from muffin tins, so make sure you're using the right kind. If you only have a regular 12 hole tart tin that isn't deep, you'll still be able to make a few extra tarts, but they might be a little shallower than usual.
Now, it's time to whip up that luscious filling. Crack the eggs into a large bowl and give them a good beat. Then add in all the other ingredients except the walnuts , that means your butter, muscovado sugar, raisins, single cream, and a splash of vanilla extract. Mix everything together until it's well combined.
Pour this mixture into a saucepan and place it over a gentle heat. Here's where a little patience and attention really pays off: stir continuously for about 3 to 4 minutes. You're aiming for the butter to melt completely and for the mixture to bubble up and begin to thicken. If you want to test the thickness, dip a wooden spoon into the filling and run your finger across the back , it should leave a clear coating that doesn't run off easily. Be careful not to overcook it, and keep stirring the whole time because if you stop, the mixture can burn quickly, and we definitely don't want that! Once it's just right, take the pan off the heat and gently fold in the walnuts so they're evenly distributed through the filling.
Now, spoon the rich, sticky filling into each unbaked pastry shell, filling them right up to be level with the edges of the pastry. Pop the tart tins into your preheated oven and bake for about 15 to 18 minutes. You'll know they're done when the filling is set and has turned a lovely pale golden color. It's okay if the filling still has a little wobble , it will firm up as it cools.
Once baked, let the tarts rest in the tins for a few minutes so they can cool just enough to hold their shape. Then carefully lift them out and transfer them to a wire rack to cool further. These Canadian Butter Tarts are delicious served warm when the filling is gooey, or you can enjoy them cold for a firmer texture. Whichever way you choose, they're sure to bring a smile to your face.
Next, take your shortcrust pastry and lay it out on a lightly floured surface. You want to roll it out so it's a bit thinner than the thickness it came in the pack. This helps the pastry bake up nice and crisp while still holding all that buttery filling. Once rolled out, grab a 7.5 cm fluted cutter and cut out 18 to 20 rounds. Don't worry if you have some scraps left over; just gather those, roll them out again, and keep cutting until you've got enough rounds to line your tart tins. Now, line these rounds gently inside two deep tart tins with 12 holes each. A quick tip: these are different from muffin tins, so make sure you're using the right kind. If you only have a regular 12 hole tart tin that isn't deep, you'll still be able to make a few extra tarts, but they might be a little shallower than usual.
Now, it's time to whip up that luscious filling. Crack the eggs into a large bowl and give them a good beat. Then add in all the other ingredients except the walnuts , that means your butter, muscovado sugar, raisins, single cream, and a splash of vanilla extract. Mix everything together until it's well combined.
Pour this mixture into a saucepan and place it over a gentle heat. Here's where a little patience and attention really pays off: stir continuously for about 3 to 4 minutes. You're aiming for the butter to melt completely and for the mixture to bubble up and begin to thicken. If you want to test the thickness, dip a wooden spoon into the filling and run your finger across the back , it should leave a clear coating that doesn't run off easily. Be careful not to overcook it, and keep stirring the whole time because if you stop, the mixture can burn quickly, and we definitely don't want that! Once it's just right, take the pan off the heat and gently fold in the walnuts so they're evenly distributed through the filling.
Now, spoon the rich, sticky filling into each unbaked pastry shell, filling them right up to be level with the edges of the pastry. Pop the tart tins into your preheated oven and bake for about 15 to 18 minutes. You'll know they're done when the filling is set and has turned a lovely pale golden color. It's okay if the filling still has a little wobble , it will firm up as it cools.
Once baked, let the tarts rest in the tins for a few minutes so they can cool just enough to hold their shape. Then carefully lift them out and transfer them to a wire rack to cool further. These Canadian Butter Tarts are delicious served warm when the filling is gooey, or you can enjoy them cold for a firmer texture. Whichever way you choose, they're sure to bring a smile to your face.
Pairs Well With
