Classic Butter Tarts

98 12 servings, 1 tart (61 g) each
Recipe By
(7) 6 Reviews
Prep Time
Total Time

12 servings, 1 tart (61 g) each

Enjoy this uniquely Canadian treat!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Use pulsing action to process flour, 1/2 cup butter and cream cheese product in food processor until mixture is well blended and starts to form ball. Shape into ball with hands; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Heat oven to 375ºF. Roll out pastry on lightly floured surface to 1/4-inch thickness. Cut into 12 rounds with 4-inch cutter. Spray 12 muffin pan cups with cooking spray; line with pastry rounds. Place raisins in pastry cups.
  • Beat remaining butter, sugar and vanilla with mixer until well blended. Stir in egg and corn syrup; spoon over raisins.
  • Bake 15 to 18 min. or until lightly browned.


Substitute chopped walnuts or pecans for the raisins, and maple syrup for the corn syrup.

Size Wise

With their built-in portion control, these scrumptious tarts are the perfect desserts to serve at your next special occasion.


  • 12 servings, 1 tart (61 g) each

Nutritional Information

Serving Size 12 servings, 1 tart (61 g) each
Calories 280
% Daily Value
Total fat 15g
Saturated fat 9g
Cholesterol 55mg
Sodium 140mg
Carbohydrate 36g
Dietary fibre 1g
Sugars 16g
Protein 3g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • Donna-Leigh |

    very good. Nothing beats a butter tart. Creamy and delicious.

  • vnorton01 |


  • DawnQC |

    I really like the pastry, however the filling was very runny. Is there a way to make the filling less runny- more like a classic butter tart?