11 Quick & Easy Butter Tart Recipes

Butter Tart Recipes
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Butter Tart Recipes

Butter tarts are a classic British dessert that’s perfect for special occasions. These simple and easy butter tart recipes will give you all the flavour without any added fat.

Canadian Butter Tart Recipe

Canadian Butter Tart Recipes
butter tarts

This well-known Canadian dish consists of a flaky pastry crust encasing a luscious buttery caramel centre.



  • 3 cups (375g) of all-purpose flour, plus more for dusting
  • 1/2 tsp (2.5ml) baking powder
  • 1/2 tsp (2.5ml) salt
  • 1/2 cup (114g) lard
  • 1/2 cup (114g) unsalted butter
  • 1 large egg
  • 1 tsp (5ml) white vinegar
  • about 1 cup (250ml) cold water


  • 3/4 cup (165g) packed brown sugar
  • 1/3 cup (75g) unsalted butter
  • 1 tbsp (15ml) table or whipping cream
  • 1 tsp (5ml) vanilla extract
  • 1 large egg


  • 1/2 cup chopped pecans, walnuts, raisins or chocolate chips

Note that this recipe produces up to 12 butter tarts.


  1. Toss the flour, baking powder, and salt in a large mixing basin.
  2. Using a pastry blender or two knives, cut in the fat and butter until the mixture resembles coarse oatmeal.
  3. Combine the egg and vinegar in a measuring cup. Fill a cup halfway with cold water.
  4. Stir in the liquid gradually, adding just enough to let the dough stick together.
  5. The dough should be turned out onto a surface that has been lightly dusted with flour, gathered into a ball, and divided into two equal pieces. Wrap both parts in saran wrap tightly.
  6. For later use, store one in the freezer. The other should be chilled for an hour in the refrigerator.
  7. On a lightly floured, roll the dough to a thickness of about 1/8″. Make as many 4-inch circles as you can. Reroll the scraps and cut out 12 additional circles.
  8. Place the pastry discs in a muffin tray and refrigerate once more until you’re ready to fill them.
  9. Preheat the oven to 375°F and place a tray in the lower third of the oven.
  10. Melt the butter and brown sugar in a small pot. Add the cream and vanilla after removing them from the heat. Allow cooling to the touch (5 minutes) before whisking in the egg.
  11. After dividing the nuts (if used) among the pastry shells, fill each one halfway with the filling.
  12. Bake for 13 to 15 minutes, or until filling is bubbling and crust is gently brown around the edges.
  13. Let the pan cool fully. Turning the pan over and placing a cooling rack on top will help you remove the tarts from the pan most easily. Next, turn each butter tart upside down one at a time.
chocolate Butter Tart Recipe
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Raisin Butter Tart Recipe

Raisin Butter Tart Recipes

Make the best easy butter tarts with raisins at home.


  • 14 (4 inches) prepared tart shells
  • 1 egg
  • 1 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground nutmeg
  • 1 cup raisins


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Using a fork, mix the sugar and egg well. Add raisins, nutmeg, lemon juice, and melted butter after stirring. Half-fill tart shells.
  • For 15 to 20 minutes, bake. Allow tarts to cool for a few minutes in their pans before transferring to cooling racks.

Please don’t forget to let us know in the comments section how you feel about this collection of butter tart recipes.

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Chocolate Bottom Butter Tarts

chocolate Butter Tart Recipes
butter tarts Canada


For the chocolate tart crust

  • 1 ½ cups all-purpose flour
  • ½ cup sifted cocoa
  • 1 Tbsp packed brown sugar
  • ½ tsp salt
  • ¾ cup cold unsalted butter, cubed
  • 6 – 7 Tbsp ice-cold water

For the filling

  • 2 eggs, at room temperature
  • 1 cup lightly packed brown sugar
  • ⅓ cup corn syrup
  • ⅓ cup softened unsalted butter
  • 2 Tbsp all-purpose flour

For the chocolate drizzle

56-gram chocolate, coarsely chopped


  • In a food processor, combine the flour, cocoa, sugar, and salt to make the dough. Whirl until well combined. Pour in the chilled butter.
  • Pulse the mixture until coarse crumbs form. While pulsing, add cold water one tablespoon at a time until the dough comes together.
  • Place your hand on a counter. Form a ball out of the ingredients. Divide the dough into 12 pieces and place each in a greased muffin cup in a 12-cup muffin pan.
  • Press dough evenly over the bottoms and up the sides of each cup. Wrap with plastic wrap. Refrigerate for 1 hour, or until cool.
  • In a medium dish, mix the eggs for the filling. the remaining ingredients for the filling. until smooth, whisk. Place aside.
  • Pre-heat the oven to 375°F when the dough is firm. The filling should be divided and poured into cold tart shells.
  • Bake for 22 to 25 minutes in the centre of a preheated oven, or until the dough is dry and firm and the filling is puffed and golden. Allow cooling.
  • Put the chocolate in a microwave-safe bowl or a double boiler. Stirring often, heat until melted.
  • Dip the tines of a fork into chocolate several times, then drizzle the mixture over the tarts in a swirling motion.

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Best Maple Butter Tart Cheesecake Recipe

Best Maple Butter Tart Cheesecake Recipes
Butter Tart Recipes



  • 1 ½ cups graham cracker crumbs
  • 5 Tbsp unsalted butter, melted
  • 3 Tbsp granulated sugar
  • ¼ tsp salt

Cheesecake Filling

  • 1 (250g) pkg cream cheese
  • ¾ cup brown sugar
  • 2 eggs
  • 3 Tbsp maple syrup
  • ½ cup 35% whipping cream
  • 2 Tbsp unsalted butter, melted
  • ¼ tsp salt

Maple Pecan Sauce

  • ½ cup brown sugar
  • 2 Tbsp maple syrup
  • 2 Tbsp 35% cream
  • ⅛ tsp salt
  • ½ cup chopped pecans


  1. Preheat the oven to 375°F. Butter an 8-inch round springform pan.
  2. Combine the graham cracker crumbs, melted butter, sugar, and salt in a large dish.
  3. In a greased pan, press the graham cracker crumbs mixture firmly into the bottom and up the sides by 1 inch.
  4. Bake for 10 to 12 minutes, or until golden brown. Lower the oven’s setting to 325°F.
  5. In a large mixing bowl, add cream cheese and brown sugar.
  6. Beat with an electric mixer until thoroughly mixed and fluffy, scraping down the bowl’s sides as necessary.
  7. Beat in the eggs one at a time. Cream, butter, and salt are all added by beating.
  8. With aluminium foil paper, wrap the bottom of the pan.
  9. Pour in filling and place in a roasting pan.
  10. About an inch into the roasting pan, pour hot boiled water.
  11. Bake until edges are set and the middle still has a jello-like wobble, which will take about an hour or 1hr 10mins.
  12. Remove pan from water and set aside to cool for 1 hour.
  13. Remove from tin, cover, and chill in the refrigerator for at least four hours or overnight before serving.
  14. Make the sauce and then get ready to serve. Combine brown sugar, maple syrup, cream, salt, and pecans in a small saucepan. Bring to a boil and simmer for two minutes, or until the mixture has slightly thickened. Serve cheesecake with a drizzle.
Best Maple Butter Tart Cheesecake Recipes
butter tarts from Canada

Old Fashioned Butter Tarts


  • Tart Shell Pastry
  • 2 ⅔ cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup butter chilled and cut into pieces
  • ¼-1/2 cup ice cold water
  • Butter Tart Filling
  • ½ cup soft butter
  • ½ cup brown sugar packed
  • ½ cup corn syrup golden
  • 2 eggs slightly beaten
  • 1 tsp vanilla
  • pinch of salt


Old Fashioned Butter Tarts recipes
butter tart recipes

Butter Tart Cinnamon Buns

Butter Tart recipes, Cinnamon Buns
Canadian butter tart



  • ¾ cup buttermilk
  • ¼ cup granulated sugar
  • 8g packet dry active yeast
  • ¼ cup butter softened
  • 3 eggs
  • 4 – 4 ½ cups all-purpose flour

Butter Tart Glaze

  • ½ cup brown sugar
  • ½ cup corn syrup
  • 2 tsp vanilla
  • 1 egg
  • 3 Tbsp butter, melted
  • ½ tsp salt


  • ½ cup butter softened
  • 1 cup brown sugar
  • 1 Tbsp cinnamon


Butter Tart recipes Cinnamon Buns
butter tart recipes

Baklava Butter Tart Bake

Baklava Butter Tart recipes Bake


Filling and Glaze

  • ½ cup unsalted butter
  • ½ cup packed dark brown sugar
  • ½ cup honey
  • 1 tbsp orange zest
  • 1 tbsp vanilla extract
  • 2 large eggs
  • ½ cup finely chopped walnuts
  • ½ cup raisins
  • ½ tsp salt


  • ½ cup fresh berries, for serving
  • 1 sprig of fresh mint, for garnish
  • 1 (454 g) pkg phyllo pastry, defrosted


  1. Melt butter, dark brown sugar, and honey in a medium saucepan over medium heat until liquefied and just starting to boil. Get rid of the heat. Vanilla and orange zest are combined. 13 cups should be set aside.
  2. Whisk the eggs in a medium bowl. Add salt, walnuts, and raisins. To temper, the eggs, whisk in a small amount of the butter mixture (not the reserved 13 cups). Add the remaining butter mixture, excluding the 1/3 cup set aside.
  3. Preheat the oven to 325ºF.
  4. In an 8 x 8-inch glass or ceramic baking dish, scrunch one sheet of phyllo at a time into a ball, and arrange it into 9 scrunched balls. Pour over the egg, walnut, and raisin-filled filling. Add nine more phyllo dough pieces crumpled on top.
  5. Apply the reserved 13-cup glaze to the phyllo’s top layer. Bake the phyllo for 45 minutes, or until it is bubbling and crisp. 10 minutes should pass before serving. Serve with berries and mint on top and at room temperature, warm, or chilled.

Butter Tart Coffee Cake

Butter Tart Recipes Coffee Cake



  • 1 ⅓
  • 1 ½
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • ¼ cup sour cream
  • ½ cup cool but not cold unsalted butter, cut into pieces
  • ⅓ cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract

Butter Tart Topping

  • ½ cup packed light brown sugar
  • ½ tsp baking powder
  • ½ cup corn syrup
  • ¼ tsp ground cinnamon
  • ¼ cup unsalted butter, melted
  • 1 tbsp whiskey or brandy (optional)
  • 1 cup raisins
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 2 large eggs at room temperature


  1. Set the oven to 350 degrees. A 9-inch springform pan should be greased and floured, with any extra flour taped out.
  2. Sift the flour, baking soda, salt, and cinnamon together for the cake, and then stir in the brown sugar. Add the chilled butter in small amounts until the mixture is crumbly but the butter pieces are still visible.
  3. In a separate bowl, whisk together the sour cream, egg, and vanilla extract.
  4. Add this to the flour mixture and beat on medium-high speed if using electric beaters or a stand mixer, or vigorously by hand, for 3 minutes, or until the mixer is smooth, light, and fluffy.
  5. Scrape this into the prepared pan, level, and bake for about 25 minutes, or until a skewer inserted into the cake comes out clean.
  6. Allow 10 minutes for the cake to cool while you prepare the topping.
  7. Whisk together the brown sugar, flour, baking powder, and cinnamon for the topping.
  8. Whisk the eggs with the corn syrup, melted butter, whiskey or brandy (if using), and vanilla in a separate bowl.
  9. Pour this into the sugar mixture and whisk until well combined. Incorporate the raisins.
  10. Pour this over the slightly cooled cake and evenly distribute the raisins on top (sometimes they clump up when the topping is poured on).
  11. For a further 20 minutes, or until the topping bubbles and settles, place the cake back in the oven. Let the cake warm up to room temperature before serving.
  12. The cake can be stored, wrapped and unrefrigerated, for up to three days.

Butter Tart Ice Cream

Butter Tart recipes for Ice Cream


Ice Cream

  • ½ cup finely chopped pecans, toasted
  • ½ cup packed brown sugar
  • 1 vanilla bean
  • 1 ¼ cup whole milk
  • 1 ¼ cup 35% cream
  • 2 butter tarts, quartered
  • 3 pecan butter tarts, chopped
  • 3-ounce semisweet chocolate, chopped
  • 4 egg yolks
  • 8 waffle cones

Butter Pecan Swirl

  • ¼ tsp vanilla
  • ¼ cup corn syrup
  • ½ cup chopped pecans, toasted
  • 1 tsp sea salt
  • 2 tbsp butter
  • 2 tbsp packed brown sugar


  1. Scrape the vanilla bean’s seeds out. Bring to a boil the milk, cream, vanilla bean pod, and seeds in the saucepan. With the heat off, cover the pan and let it stand for ten minutes.
  2. Whisk sugar and egg yolks in a medium bowl before adding the cream mixture gradually.
  3. Return to the pan and simmer, stirring continually, until the mixture is thick enough to coat the back of a spoon.
  4. Discard vanilla bean pods after straining them into a clean dish.
  5. Place plastic wrap directly on the surface and chill for a few hours or until it becomes cold.
  6. Pour into a metal 9-inch square baking pan; freeze for a couple of hours, or until nearly firm.
  7. Butter tarts that have been diced should be frozen until firm, which should take around an hour.
  8. Meanwhile, melt the butter, corn syrup, brown sugar, and salt in a small saucepan over medium heat, for about 3 minutes.
  9. Bring the water to a boil. Remove from the heat and set aside the pecans and vanilla.
  10. Break up the ice cream and purée it in a food processor until smooth. Transfer the mixture to a mixing basin and stir in the frozen butter tarts.
  11. Scrape contents into a 6-cup airtight container. Incorporate the butter-pecan mixture. Cover and place in the freezer for 3 hours, or until firm.
  12. In the meantime, place the pecans in a small bowl. Melt chocolate in a microwave-safe bowl on medium for 1 to 2 minutes, stirring once.
  13. Dip the top rim of each waffle cone in the chocolate, allowing the excess to drip back into the bowl. To coat the pecans, immediately press the chocolate edge into them.
  14. Scoop ice cream into cones. Garnish each cone with a quarter butter tart. Serve.

Apple Pie Butter Tarts


  • ¼ tsp ground cinnamon
  • ½ cup corn syrup
  • ¾ cup peeled, diced apples
  • 1 recipe pie dough (for single crust)
  • 1 tbsp + 1 cup brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 pinch of each nutmeg and salt
  • 2 tsp fresh lemon juice
  • 2 tbsp unsalted butter, melted and cooled


  1. Pre-heat oven to 375ºF.
  2. Roll out the pie dough to about 1/8 inch thick on a lightly floured surface.
  3. To cut out a round of pie dough, use a 3 to a 4-inch round cookie or biscuit cutter (an upside-down glass also works).
  4. Gently press the dough pieces into the walls of a regular muffin tray. The dough should be pressed into the bottom and up the sides of the muffin tray.
  5. Gather any leftover scraps and re-roll the dough until you have 12 tart shells. While you prepare the filling, chill it in the refrigerator.
  6. Dredge the chopped apples in lemon juice and 1 tablespoon of brown sugar in a small mixing dish. Place aside.
  7. 1 cup brown sugar, corn syrup, melted butter, egg, vanilla, and spices in a large liquid measuring cup.
  8. Take the cold tart shells out of the oven. Distribute the apple chunks evenly, leaving the juice behind.
  9. Fill each tart shell about two-thirds of the way with the filling mixture. Stir often to ensure that the filling reaming is homogeneous.
  10. Bake the tarts for 15 to 18 minutes in a preheated oven. When the crust is done, the borders should be browned, the centre should be somewhat caramelized and puffed up, and the apples should be soft.
  11. Allow cooling on a wire rack before removing the tarts from the muffin tray.

Pecan Whisky Butter Tarts

Pecan Whisky Butter Tarts recipes


Pastry Dough

  • ⅓ cup cold water
  • ½ cup cold vegetable shortening, cut into 1-inch pieces, plus more for tin
  • ½ cup cold unsalted butter, chopped into 1-inch pieces
  • 1 tsp salt
  • 1 large egg yolk
  • 1 ½ tsp lemon juice
  • 1 ½ Tbsp granulated white sugar
  • 3 ¼ cups all-purpose flour, plus more for shaping and rolling


  • ¼ tsp salt
  • ¼ cup dark corn syrup
  • ¼ cup pure maple syrup
  • ⅔ cup pecan halves, roughly chopped
  • ¾ cup firmly packed light brown sugar
  • 1 tsp distilled white vinegar
  • 2 large eggs
  • 2 Tbsp Canadian rye whisky
  • 5 Tbsp unsalted butter, melted


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