Canadian Butter Tarts

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 Couper 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.

Battre the Œufs in a large bowl and combine with the rest of the ingredients except the walnuts

Tip this mixture into a pan and Remuer continuously for 3-4 minutes until the Beurre 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 Remuer all the time as the mixture can easily burn

Retirer from the Chauffer and Remuer in the nuts.

Spoon the filling into the unbaked tart shells so it’s level with the pastry

Cuire au four 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

Servir warm or cold.