This Canadian Butter Tart is the best butter tart recipe you'll ever find because it's simple, delicious and can be made in under 20 minutes with store-bought tart shells (or homemade no fail pastry). And if you like butter tarts without raisins then there is a pecan butter tart option too!
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.
Place a few raisins or chopped pecans in unbaked tarts shells
Pour filling in to tart shell to ⅔ full.
Bake for 12-14 minutes or until filling is set and shells are lightly browned.
Cool until completely set.
👪 Serving sizeThis recipe makes 18 butter tarts, but you can half, double or triple the recipe by clicking on the blue servings number in the recipe card. Simply select the number of servings you'd like and the ingredient amounts will adjust accordingly.🌡️Storage
These butter tarts can be stored, in a sealed container, in the fridge for 2-3 days.
This recipe freezes well for up to 3 months in a sealed container.*If you stack them, be sure they are completely cooled (hardened) and put parchment or wax paper between the layers.
💭 Top tipsMy advice is to splurge on the brand name (ie: Tenderflake) tart shells. When I have bought the no name brand, I regretted it - they tend to be too salty.Store your pecan (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 and eye on the expiry date.My Amazon Recommendations (affiliate links)
📋 Best Butter Tart Recipe
Amount Per Serving (1 butter tart)
Calories 155Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 114IU2%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.