Nectarines with velvety vanilla cream
Naughty nectarines with velvety vanilla cream
Canadian butter tarts
- Preparation and cooking time
- Cook: -
- Easy
- 18-20
Skip to ingredients
- 375g pack ready rolled shortcrust pastry(or 375g/13oz homemade)
- 2 large eggs
- 175g light muscovado sugar
- 100g raisins
- 1 tsp vanillaextract
- 50g butterroom temperature
- 4 tbsp single cream
- 50g chopped walnuts
Nutrition: per serving
- kcal200
- fat11g
- saturates5g
- carbs23g
- sugars10g
- fibre1g
- protein2g
- salt0.2glow
Method
step 1
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.
step 2
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.
step 3
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.
