Canadian Butter Tarts
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein5 %4 g
- Carbs45 %35 g
- Fat50 %17 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 300 kcal | 411 kcal |
| Protein | 4 g | 5.5 g |
| Carbs | 35 g | 47.9 g |
| Fat | 17 g | 23.3 g |
One serving is about 73 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Canadian
Ingredients
- 50 g Butter
- 2 Egg (large)
- 50 g Walnuts
- 1 teaspoon Vanilla Extract
- 100 g Raisins
- 375 g Shortcrust Pastry
- 175 g Muscovado Sugar
- 4 teaspoons Single Cream
Instructions
Preheat the oven to fan 170C/ conventional 190C/gas 5. 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 7.5cm 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.
Videos and links
YouTube· from a similar recipe
Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist! (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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