Canadian Butter Tarts

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenSet 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.
2. 2Then 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).
3. 3If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
4. 4WhiskBeat the eggs in a large bowl and mix together with the rest of the ingredients except the walnuts.
5. 5Tip 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.
6. 6Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Take the pan off the heat and mix in the nuts.
7. 7Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake in the oven for 15-18 minutes until set and pale golden.
8. 8ServeLeave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.