There's something magical about a classic butter tart - that flaky, buttery shell filled with a gooey, caramel-sweet center instantly brings me back to my grandma's holiday kitchen. These tarts are a true Canadian tradition and a must-bake at Christmas in my family. This simple, nostalgic Best Butter Tart recipe delivers perfectly melt-in-your-mouth results in about 20 minutes, whether you use store-bought tart shells or make your own pastry, and you can easily customize them with pecans or raisins just like my grandma did.
This recipe is my family's favorite recipe (my Grandma's old fashioned butter tarts recipe) and the best butter tarts recipe you will find because they taste amazing, are simple to make (with an easy butter tart filling), and can be made in 20 minutes with store-bought tart shells or homemade pie crust, and with pecans or raisins. I love these easy butter tarts so much that they inspired me to create Butter tart cookies, Butter Tart Waffles, Butter tart Ice cream, Butter Tart Cupcakes, and Butter Tart Cake!
Recipe Overview: Best Butter Tarts
- Ready in: 19 minutes (5 min prep + 14 min cook)
- Serves: 12 tarts
- Calories: 232 kcal
- Main Ingredients: Brown sugar, butter, eggs, cream, vinegar, raisins/pecans, tart shells.
- Dietary Info: Vegetarian, Nut-Free (if using raisins).
- Weight Watchers Points: 12 WW Points (A true holiday splurge!).
- Difficulty: Easy.
- Why You'll Love It: This is the ultimate old fashioned butter tart recipe. By using a traditional blend of cream and brown sugar instead of corn syrup, you get a much deeper caramel flavor and a perfectly velvety, runny center. It's the quintessential holiday staple that takes less than 20 minutes!
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"Really good and really easy! Thanks!!!!" ⭐⭐⭐⭐⭐
Ally
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- Recipe Overview: Best Butter Tarts
- Summarize and Save Content on:
- 🍒Pinterest Review
- The Secret to an Old Fashioned Butter Tart (No Corn Syrup!)
- How to Get a Perfectly Runny Butter Tart Filling
- 🥘 Ingredient Notes
- 📋Variations & Substitutions
- 🔪Step-by-Step: How to make Canadian Butter Tarts
- Expert Recipe Tips
- 👪 Serving size
- Top tips
- 🌡️Storage
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- 🎄More Holiday Baking
- 📋 Best Butter Tart Recipe
In my world, it's just not Christmas without Butter Tarts. Butter tarts are quintessentially Canadian, the perfect addition to your Christmas baking tray, and the ultimate Canadian treat and comfort food. We always have them around at Christmas time.
And I only make homemade butter tarts during the Christmas season because it's a Canadian tradition, and any more often than that would be dangerous (I would eat too many!) When I was a kid, my grandma made these all year round- lucky me! But alas, those were the glory days -when calories had no meaning...
The Secret to an Old Fashioned Butter Tart (No Corn Syrup!)
Many modern recipes rely on corn syrup to get that gooey texture, but the best butter tart recipe is an old-fashioned one. My Grandma's secret was using a combination of brown sugar and a splash of cream.
The cream creates a rich, velvety mouthfeel that corn syrup simply can't match. By skipping the corn syrup, you get a deep, authentic caramel flavor that highlights the buttery pastry. It's the "Lazy Way" to get gourmet, bakery-style results using simple pantry.
How to Get a Perfectly Runny Butter Tart Filling
The great Canadian debate: Should a butter tart be runny or firm? If you are looking for that signature "ooze," the secret is the vinegar and the bake time.
- The Vinegar: Adding a teaspoon of white vinegar doesn't just balance the sweetness; it prevents the sugar from recrystallizing, ensuring the center stays silky and runny.
- The Jiggle Test: To keep them gooey, do not overbake! Pull the tarts from the oven when the pastry is golden brown, but the filling still has a slight jiggle in the center. They will finish setting as they cool on the rack.
I'm always surprised when someone says they've never tried these sweet tarts. I honestly can't imagine life without this Canadian classic dessert!
When I moved away from home and had to spend Christmas apart from family for the first time, making this easy butter tart recipe gave me great comfort. That was the first time I ever made them (nearly 30 years ago) and I've made them every year since... They are THE best butter tarts ever! You can read more about Grandma's Butter tarts in my article: Comfort and Baked Expectations.
🥘 Ingredient Notes
I used to make this easy butter tart filling along with my grandma's amazing No Fail Cold Water Pastry (pie dough). However, I don't always have the time to make pastry these days (especially around Christmas)!
But even with store-bought pastry, these butter tarts will leave you begging for more.
These Best Ever Butter tarts are to die for! And although I love my raisin butter tarts, not everyone has the same appreciation for raisins (including half of my family). So if you want butter tarts without raisins, you can easily substitute pecans and enjoy pecan butter tarts instead! Or leave the raisins and nuts out altogether. I make my butter tarts with both pecans and raisins, so everyone is happy
Ingredients for the Perfect No-Corn Syrup Butter Tart Filling:
- Butter. I use unsalted butter because I like to control the salt in my baking. The salt content in salted butter varies by brand.
- Cream (table cream/coffee cream- 18%). Cream makes these creamy and velvety. *Don't use whipping cream - it's too heavy!
- White vinegar. Vinegar balances the sweetness.
- Raisins (or chopped pecans). This gives texture to the butter tarts. If you use pecans, they taste a little more like pecan pie.
- Tart shells. You can use pre-made tart shells (shown in photos) if you're in a hurry, or make them with my No Fail Pie Crust (Cold Water Pastry) recipe, or your own tart shells (with your own pastry recipe)
*See recipe card for full list of ingredients and quantities
📋Variations & Substitutions
- Tart Shells: My advice is to splurge on the brand-name (ie, Tenderflake) flaky pastry shells for store-bought. When I bought the no-name brand, I regretted it - they tend to be too salty. You could use homemade pie crust instead, as they are simply mini pie crusts and easy to make, with a round cookie cutter or biscuit cutter.
- Brown Sugar: You can use light or dark brown sugar
- Mini tarts - you can make these into mini tarts with mini tart shells. You just need to cook them for half the time in a mini muffin pan (affiliate link), and you'll get almost twice as many. The mini tarts are great for cookie exchanges!
🔪Step-by-Step: How to make Canadian Butter Tarts
Prep: Preheat oven to 375 degrees F/190 degrees C.
Line muffin cups with tarts shells
Place a few raisins or chopped pecans in unbaked tarts shells
Add filling ingredients in a medium bowl, in the order given (butter, brown sugar, eggs, cream)
Add vinegar last. *It's important that you add in the order given
Whisk until thoroughly combined
Pour tart filling into tart shells to ¾ full.
Bake for 12-14 minutes or until the filling is set and the shells are golden brown.
Cool for 10 minutes on a wire rack at room temperature.
*If you find yourself with leftover butter tart filling, use the leftovers in this Butter Tart Ice Cream Recipe! In fact, you'll want to double the filling in this recipe just so you'll have leftovers to make this ice cream 🙂 Yes, it's that good!
HINT: Cut butter into small pieces (you can use a pastry cutter) before adding the other ingredients, and try to distribute evenly when pouring into tart shells.
*Use a ¼ cup measuring cup and keep whisking as you distribute, or you can use a 4 cup liquid measuring cup and whisk between filling the tarts.
Expert Recipe Tips
- Cut the butter into small pieces before mixing. This helps it blend evenly into the sugar and eggs, preventing lumps and ensuring a smooth, glossy filling.
- Add the ingredients in the exact order listed. Adding the vinegar last helps stabilize the filling and keeps it from separating as it bakes.
- Use good-quality tart shells. Brand-name flaky pastry shells (like Tenderflake) work best because cheaper ones tend to be salty or tough.
- Don't overfill the tart shells. Filling them only ⅔ to ¾ full prevents the mixture from bubbling over and sticking to the pan.
- Keep whisking as you fill the shells. The sugar and butter settle quickly, so whisk between pours for even distribution; a spouted measuring cup helps.
- Rotate the pan halfway through baking. This ensures even browning and prevents one side of the tarts from overcooking.
- Add water to any empty muffin cups. This prevents the pan from warping and helps the tarts bake evenly.
- Let the tarts cool before removing them. The filling needs a few minutes to firm up so it doesn't collapse or spill when lifted.
- Store nuts properly for best flavor. Pecans stay fresh longer when refrigerated or frozen, which prevents them from going rancid.
- For the gooiest centers, slightly underbake. Remove the tarts when the centers are set but still slightly jiggly-they'll continue to firm up as they cool.
👪 Serving size
This Canadian Butter tart recipe makes 12 butter tarts if you are using homemade shells. If you are using store-bought, you can get up to 14 tarts. You can half, double, or triple the recipe by clicking on the servings number in the recipe card. Simply select the number of servings you'd like, and the ingredient amounts will adjust accordingly.
Top tips
If you only have a 12-muffin tin and not enough tarts to fill it, fill the empty ones with ⅔ water. Just be sure to rotate the pan halfway through the baking process.
Pecans: Store your pecans (and other nuts) in the fridge - they last longer and keep fresher. And if you don't plan on using them in the near future, you can store them in the freezer. Most nuts will keep well for at least 6 months in the freezer. * Just keep an eye on the expiry date.
🌡️Storage
- These Tenderflake butter tarts can be stored in an airtight container in the fridge for 5 days.
- This easy recipe freezes well for up to 3 months in a sealed airtight container. *If you stack them, be sure they are completely cooled (hardened), and put parchment or wax paper between the layers.
❔ Recipe FAQs
These butter tarts use cream instead of corn syrup, which gives the filling a smoother, creamier texture. The vinegar helps balance the sweetness, and the filling comes together in minutes. You can use store-bought tart shells to save time or homemade pastry if you prefer.
Adding the ingredients in the order listed-especially adding the vinegar last-helps the filling emulsify properly. This prevents the butter and sugar from separating and ensures a smooth, gooey texture.
This usually happens if the filling is overbaked. Remove the tarts as soon as the centers are set; they'll continue to firm up as they cool.
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So if you're looking for a truly Canadian recipe for Butter Tarts and THE Best Butter Tart recipe you'll ever taste, give these Best Ever Butter Tarts a try! Looking for more Canadian Desserts for Canada Day? Check out these Canada Day Dessert Ideas!
But if you don't have any butter tarts on hand and need butter tarts ASAP, try these Butter Tart Squares! You likely have all the ingredients on hand!
Looking for more butter tart-flavored recipes? Check out my The Best Butter Tart Recipes collection!
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📋 Best Butter Tart Recipe
Ingredients
- 2 tablespoon butter
- 1 cup brown sugar
- 2 eggs slightly beaten
- ¼ cup cream
- 1 teaspoon vinegar
- ½ cup raisins (approximately) or substitute finely chopped pecans
- 18 tart shells
Instructions
- Preheat oven to 375 degrees F/190 degrees C.
- Place a few raisins or chopped pecans in unbaked tarts shells½ cup raisins (approximately), 18 tart shells
- Mix ingredients in large bowl, in order given (butter, brown sugar, eggs, cream) Then add vinegar last. *It's important that you add in order given.2 tbsp butter, 1 cup brown sugar, 2 eggs, ¼ cup cream, 1 tsp vinegar
- Whisk until well combined. * A whisk should be used for this part, although I don't have that in the photo
- Pour filling in to tart shell to ⅔ full.*If you find yourself with leftover butter tart filling, use the leftovers in this Butter Tart Ice Cream Recipe! In fact, you'll want to double the filling in this recipe just so you'll have leftovers to make this ice cream 🙂 Yes, it's that good!
- Bake for 12-14 minutes or until filling is set and shells are lightly browned.
- Cool on cooling rack for 10 minutes.
Paula f says
The recipe does not match the instructions, instructions say cut up butter and recipe says melted butter. As well instructions say makes 14 tarts and recipe says 18, I actually got 19 out of it. All that said they still tasted good.
Terri Gilson says
Hi Paula,
Thanks for pointing out the melting butter issue! I have fixed it.
As far as the number of tarts is concerned, I say it makes 12-14, but I put 18 in the ingredients because you can get 14 out of store-bought shells, generally, but you cannot buy 14 tart shells. They only come in 18 and 12 (here anyway). However, the number you can get out of this recipe depends on the type of tart shells you use (brands vary) and how much you fill them up.
Hope you enjoy them ! 🙂
Terri
Terri Gilson says
These butter tarts are a must-have for Christmas in my family. My grandma's recipe is so simple but tastes incredible - gooey, sweet, and perfect with pecans or raisins. Making them always brings back those cozy holiday memories, and honestly, Christmas wouldn't feel complete without them!
Lynn says
Question……1/4 cup of cream. Is that whipping cream?
Terri Gilson says
Hi Lynn,
No, it's table cream/coffee cream- 18%. *Don't use whipping cream - it's too heavy! I did have this in the ingredients notes, but you probably missed it 🙂
Hope that helps!
Terri
theeconomicfoodie says
Mmmm tarts are so yummy!!!
Food Meanderings says
I agree!
Teresa says
It's not Christmas without butter tarts!
Sue Slaght says
So it turns out just the other day my son in law was saying how much he misses the butter tarts his now gone Grandma used to make at Christmas. Guess who is going to try for Mother in law of the year award with your recipe?
Food Meanderings says
That's awesome, Sue! I hope he likes them as much as his Grandma's! 🙂
foodinbooks says
I actually bought a set of 4 small tart pans this weekend! Very inspired now. Is the dough difficult to press into the pans, so that it gets that nice shape around the edges? Sometimes when working with dough, it splits a little so I'm concerned too much pressing into the pan would do that. Any suggestions for this baking newbie? Great post, too!
Food Meanderings says
Honestly - I buy the tart shells these days! I love making my Grandma's cold water pastry, but just don't have the time! That is for another post, eventually! It tastes even better with home made pastry! But it's still pretty amazing with store-bought shells!
Tasty Eats Ronit Penso says
Looks delicious! 🙂
Food Meanderings says
Thanks - they are!