Canadian Butter Tarts

1. Heat the oven to fan 170C/conventional 190C/gas 5. Roll out the pastry on a lightly floured surface, a little thinner than it comes from the pack, then cut out 18 to 20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use them to line two deep 12-hole tart tins.
2. Beat the eggs in a large bowl and mix with the rest of the ingredients except the walnuts. Tip into a pan and stir continuously for 3 to 4 minutes, until the butter melts and the mixture bubbles and thickens enough to coat the back of a wooden spoon. Do not overcook it, and keep stirring, as it burns easily. Take it off the heat and stir in the nuts.
3. Spoon the filling into the unbaked tart shells, level with the pastry, and bake for 15 to 18 minutes until set and pale golden.
4. 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 catches and scorches in seconds, taking it from luscious to burnt.
• Pull it off the heat once it coats the back of a spoon. It firms up further as it bakes and cools.
• Resist overfilling the shells. The filling bubbles up in the oven and will spill over the edges.
• Leave them in the tin for a few minutes after baking so the centres set before you lift them out.