התמונה להמחשה בלבדCanadian Butter Tarts
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. A traditional Canadian delicacy featuring a golden shortcrust pastry filled with a rich, velvety blend of butter, dark muscovado sugar, and toasted walnuts.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven to fan 170C/ conventional 190C/gas 5 before you begin. 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 8cm 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.
- 2Beat 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.
Nutrition
- Calories
- 359
- Protein
- 2.2g
- Carbs
- 45.7g
Recommended Equipment & Products
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For an extra touch, add a handful of raisins or chopped pecans to the bottom of each pastry case before filling, and serve with a scoop of vanilla ice cream to balance the rich sweetness beautifully.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A traditional Canadian delicacy featuring a golden shortcrust pastry filled with a rich, velvety blend of butter, dark muscovado sugar, and toasted walnuts.
