Instructions
Preheat your oven to 170°C for a fan oven, or 190°C for a conventional oven (Gas Mark 5). Lightly flour a clean surface. Roll out the 375g shortcrust pastry until it is slightly thinner than it was from the package. Use a 7.5cm fluted cutter to cut out 18 to 20 pastry rounds. Gather any leftover pastry trimmings and re-roll them to cut more rounds if needed. Press these pastry rounds into two deep 12-hole tart tins. Do not use muffin tins. If you only have one regular-sized 12-hole tart tin, you can make more, slightly shallower tarts in batches. In a large bowl, beat the 2 large eggs. Add the 175g Muscovado Sugar, 100g Raisins, 1 teaspoon Vanilla Extract, 50g Butter, and 4 teaspoons Single Cream to the bowl with the beaten eggs. Mix all these ingredients together thoroughly, keeping the 50g walnuts aside for now. Pour this mixture into a saucepan. Place the saucepan over medium heat. Stir the mixture continuously for 3 to 4 minutes. Continue stirring until the butter melts, the mixture bubbles, and it begins to thicken. The mixture should be thick enough to coat the back of a wooden spoon. Do not overcook the mixture. Make sure to stir all the time to prevent the mixture from burning. Remove the pan from the heat immediately. Stir in the 50g walnuts. Spoon the prepared filling into each unbaked pastry shell. Fill each shell so that the mixture is level with the top edge of the pastry. Bake in the preheated oven for 15 to 18 minutes. The tarts are done when they are set and have a pale golden color. Leave the tarts in their tins to cool for a few minutes. Carefully lift the cooled tarts out of the tins and place them on a wire rack to cool completely. Serve the butter tarts warm or cold.