Instruction

• 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
• 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
• 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