Canada's beloved butter tarts — buttery pastry shells filled with a gooey, caramelly muscovado, raisin and walnut filling, baked until just set.
Canadian butter tarts are a national treasure — flaky pastry shells filled with a gooey, buttery, caramel-sweet centre studded with raisins and walnuts. Somewhere between a pecan pie and a treacle tart, they're irresistible warm from the tin.
Prep 25 min
Cook 18 min
Total 45 min
Medium
- 375g Shortcrust Pastry
- 2 large Eggs
- 175g Muscovado Sugar
- 100g Raisins
- 1 tsp Vanilla Extract
- 50g Butter
- 4 tsp Single Cream
- 50g Walnuts
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Preparation
- Preheat the oven to fan 170C/conventional 190C/gas 5. Roll out the pastry on a lightly floured surface slightly thinner than straight from the pack, then cut out 18–20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use them to line two deep 12-hole tart tins.
- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip into a pan and stir continuously for 3–4 minutes, until the butter melts and the mixture bubbles and thickens enough to coat the back of a wooden spoon — don't overcook, and keep stirring as it can easily burn. Remove from the heat and stir in the nuts.
- Spoon the filling into the unbaked tart shells, level with the pastry, and bake for 15–18 minutes until set and pale golden.
- Leave to cool in the tin for a few minutes before lifting onto a wire rack. Serve warm or cold.
Tips from the ZestyPlate Kitchen
- Cook the filling gently and keep stirring — it scorches easily and can turn from luscious to burnt fast.
- Stop cooking once it coats the back of a spoon; it firms up more as it bakes and cools.
- Don't overfill the shells, as the filling bubbles up and can spill over.
- Let them cool a few minutes in the tin so the centres set before lifting them out.
Frequently Asked Questions
That's the great Canadian debate — cook the filling a touch longer for firmer tarts, less for a gloriously runny centre.
Yes — plain, pecan, or chocolate-chip butter tarts are all popular variations.
In an airtight tin for a few days, or freeze them; warm gently to revive that gooey centre.
