Canadian Butter Tarts

Instructions

1- Preheat the oven to fan 170C/ conventional 190C/gas 5.

2- Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack.

3- Then cut out 18-20 rounds with a 7.

4- 5cm fluted cutter, re-rolling the trimmings.

5- Use the rounds to line two deep 12-hole tart tins (not muffin tins).

6- If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.

7- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.

8- 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.

9- It should be thick enough to coat the back of a wooden spoon.

10- Don’t overcook, and be sure to stir all the time as the mixture can easily burn.

11- Remove from the heat and stir in the nuts.

12- Spoon the filling into the unbaked tart shells so it’s level with the pastry.

13- Bake for 15-18 minutes until set and pale golden.

14- Leave in the tin to cool for a few minutes before lifting out on to a wire rack.

15- Serve warm or cold.