Canadian Butter Tarts

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1. 1
   Preheat the oven to 170°C fan / 190°C conventional / gas 5.
2. 2
   Roll out the pastry on a lightly floured surface until slightly thinner than straight from the pack. Cut out 18-20 rounds with a 7.5 cm fluted cutter, re-rolling trimmings as needed. Line two deep 12-hole tart tins with the pastry rounds.
3. 3
   Beat the eggs in a large bowl and combine with the muscovado sugar, vanilla extract, butter, single cream, and raisins.
4. 4
   Transfer the mixture to a pan and stir continuously for 3-4 minutes over medium heat until the butter melts and the mixture thickens enough to coat the back of a wooden spoon. Stir constantly to prevent burning.
5. 5
   Remove from heat and stir in the walnuts.
6. 6
   Spoon the filling into the unbaked tart shells until level with the pastry edges.
7. 7
   Bake for 15-18 minutes until the filling is set and the pastry is pale golden.
8. 8
   Cool in the tin for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.