Butter Tarts

The Best Classic Canadian Butter Tarts. There’s a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I’ve sampled them in many places across the country and this thick pastry version is my favourite. Don’t do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

Why You’ll Love This Recipe

Butter tarts are one of my all-time favourite sweet treats and have been for many years. I don’t often make them because, to be absolutely frank, I would not rest until I had eaten all of them!

Canadians love their butter tarts and I have had some fine examples in other parts of the country. I think the nod goes to Quebec for the best I’ve had though.

I can’t tell you the numbers of these I’ve eaten over the years, driving along the north shore of the St. Lawrence River and stopping into little bakeries along the way to sample the local versions of this perfect little pastry. Here is my favorite version.

There is a great deal of debate about whether the filling should be firm or slightly runny. Most butter tart aficionados I know across Canada come down on the runny side of the debate.

Kitchen Equipment You’ll Need

• Mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Oven

Ingredients

• 1 1/2 cups packed brown sugar
• 2 eggs
• 1/2 cup butter
• 2 cups raisins (optional)
• 2 tablespoons heavy cream
• 1 cup chopped walnuts
• 30 (2 inch) unbaked tart shells

Step-by-Step Instructions

1. Preheat your oven to 325 degrees F (170 degrees C).
2. Cream the butter, sugar, and eggs well in a mixing bowl.
3. Add the remaining ingredients and mix thoroughly.
4. Pour the batter into tart shells, filling them no more than halfway.
5. Bake in the preheated oven for 20 – 25 minutes. Watch carefully, as they can burn quickly.

Tips for Success

• If you prefer a firmer filling, add an extra egg and adjust the corn syrup and brown sugar as needed. You may also want to bake them for a few additional minutes.
• Always watch the tarts closely while baking to prevent burning.
• The filling can be stored in the refrigerator for up to two weeks.

Additional Tips or Variations

You can substitute liquid coffee creamer for the heavy cream if desired. Use any good pie pastry for the tart shells to suit your taste.

Nutritional Highlights (Per Serving)

Note: Nutritional values will vary based on exact ingredients used and portion sizes.

• Calories: Approx. 150
• Fat: 8g
• Carbohydrates: 20g
• Protein: 2g

Frequently Asked Questions (FAQ)

Can I make these tarts without raisins?

Absolutely! If raisins aren’t your thing, feel free to leave them out or replace them with another dried fruit of your choice.

How do I store leftover butter tarts?

Keep your butter tarts in an airtight container at room temperature for up to three days, or refrigerate them for up to a week.

Conclusion

I hope you give these classic Canadian Butter Tarts a try. They’re a delightful treat that brings a taste of tradition and sweetness to any occasion. If you do make them, I’d love to hear how they turned out for you! Share your experiences in the comments below or tag me in your photos on social media. Enjoy!