This authentic Canadian raisin butter tart recipe combines buttery pastry shells with a rich, gooey brown sugar filling made without corn syrup. While traditionally made from scratch, my foolproof version uses pre-made tart shells for that perfect bakery taste with half the effort!
If you love sweet treats like this, you'll also want to try my 2 Ingredient Peanut Butter Fudge, Christmas Fudge Recipe, or Christmas Crack with Graham Crackers!
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Why You'll Love These Butter Tarts
- Perfect gooey center: I've perfected the butter-to-brown sugar ratio to create that signature gooey filling that sets just right - never too runny or too firm.
- Foolproof pastry: Using frozen tart shells instead of making pie dough from scratch gives you perfect flaky pastry shells every time.
- Perfect for any occasion: These tarts are perfect for your holiday dessert table or a casual coffee date with friends. Plus, they travel beautifully for bake sales and potlucks!
Recipe Ingredients
All ingredients for this Canadian classic butter tart recipe are shown in the pic below, and special notes are included in the bulleted list below to assist you.
- Brown Sugar: I always use packed brown sugar, but dark brown sugar works too. Don't substitute white sugar - you need the molasses for the signature butterscotch taste!
- Butter: Unsalted butter works best here as it lets us control the saltiness.
- Milk or Cream: Either works great, but heavy cream or half-and-half will give you the richest result.
- Egg: One egg is all you need to help bind the filling and create that perfectly set texture that stays gooey in the center.
- Vanilla Extract: Pure vanilla extract adds depth to the caramel flavors. I sometimes add an extra splash because it makes everything better!
- Raisins: These little gems add natural sweetness and a lovely chewy texture throughout the tarts. You can use Thompson raisins or golden raisins. If you're not a raisin fan, you can omit them or substitute them with chopped pecans or walnuts. You can even soak your raisins in 2 tablespoons of dark rum for 30 minutes for some extra flavoring for the adults.
- Frozen Tart Shells: My favorite shortcut! Using pre-made shells ensures a consistently flaky, golden crust without making pie crust from scratch. I always keep extra shells in the freezer just for this recipe. Do not thaw before filling! I use unsweetened shells as the filling is quite sweet!
See the recipe card below for full information on ingredients and quantities.
How to Make Butter Tarts
- Preheat your oven to 375°F and position the rack in the middle of the oven. Line a large baking sheet with aluminum foil or parchment paper. Take 18 frozen tart shells from the freezer and arrange them on the prepared baking sheet, leaving about 1 inch of space between each shell. Do not thaw the shells. Note: Leave them in the aluminum tart pans for baking.
- Melt ⅓ cup unsalted butter in a medium saucepan over medium-low heat, swirling occasionally to prevent hot spots. Once the butter is completely melted, remove the pan from heat to prevent the butter from browning. Note: The temperature of the butter should be warm but not hot - you should be able to hold your finger in it for a few seconds.
- Add 1 cup packed brown sugar to the melted butter and stir until completely combined and no lumps remain. The mixture will be thick and grainy at this stage. Add 2 tablespoons of heavy cream and 1 teaspoon of pure vanilla extract, stirring until the mixture becomes smooth and glossy.
- Let the mixture cool for exactly 5 minutes. Note: This cooling step is crucial - if the mixture is too hot when you add the egg, you'll end up with scrambled eggs in your filling! While waiting, crack 1 large egg into a small bowl and lightly beat it with a fork.
- After 5 minutes, slowly drizzle the beaten egg into the butter mixture while whisking constantly. Whisk until the egg is fully incorporated and the filling looks smooth and silky. Add 1 cup raisins and gently stir to distribute them evenly throughout the filling.
- Fill each frozen tart shell ¾ full (approximately one tablespoon of filling per shell). Note: Do not overfill! The filling will bubble up during baking and may overflow if the shells are too full.
- Bake the tarts at 375°F for 15-18 minutes, until the pastry is golden brown and the filling is actively bubbling.
- Remove the baking sheet from the oven and place it on a wire cooling rack. Transfer each tart to the wire rack to cool completely. Note: The filling will be extremely hot, so be careful!
Pro Tips for Perfect Canadian Butter Tarts
- Use a room-temperature egg. A cold egg can cause the warm butter-sugar mixture to seize up. I always take my egg out of the fridge at least 30 minutes before baking or place it in a bowl of warm water for 5 minutes to speed up the process.
- Don't overfill: The filling will bubble up during baking, so leave room for it to expand.
- Watch carefully: Tarts can go from perfect to overcooked quickly in the last few minutes.
Serving Suggestions
Enjoy these butter tarts slightly warm for the ultimate gooey center, paired with a steaming cup of coffee, homemade latte, or chai tea!
For an extra special treat, serve them with a scoop of Ninja Creami vanilla ice cream or a dollop of whipped cream.
How to Store Butter Tarts
Store your butter tarts in an airtight container on the counter at room temperature for up to 3 days. If you need them to last longer, pop them in the fridge, where they'll keep fresh for up to a week!
These tarts freeze beautifully and last in the freezer for up to 3 months. I recommend arranging them in a single layer in a freezer-safe container with wax paper between layers to prevent sticking. You can wrap them individually in plastic wrap for quick grab-and-go treats!
Recipe FAQs
Yes! You can omit the raisins entirely for plain butter tarts, or substitute with chopped pecans or walnuts.
This usually happens if the tarts are filled too full. Stick to the one tablespoon of filling to prevent overflow.
Absolutely! While this recipe uses frozen shells for convenience, you can substitute your favorite pastry recipe.
The pastry should be golden brown, and the filling should be bubbling. The centers will still be slightly jiggly but will set as they cool.
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Printable Recipe
Classic Canadian Butter Tarts with Raisins
Ingredients
- 18 frozen tart shells, unsweetened (or homemade pie dough)
- 1 cup brown sugar packed
- ⅓ cup unsalted butter
- 2 tablespoons heavy cream or half-and-half or milk
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
- Preheat oven to 375°F and set rack to middle position. Arrange frozen tart shells on n aluminum foil or parchment-lined baking sheet, keeping them in their foil tins.
- In a medium saucepan over medium-low heat, melt the butter until completely liquid but not browned, about 2-3 minutes. Remove from heat immediately to prevent browning.
- Add the brown sugar to the melted butter and stir with a wooden spoon until fully combined with no lumps remaining. Pour in the cream and vanilla extract, stirring until the mixture becomes smooth and glossy. The mixture will be quite thick at this stage.
- Let the butter-sugar mixture cool for exactly 5 minutes before adding the egg. While waiting, lightly beat the egg in a small bowl with a fork.
- Very slowly stream the beaten egg into the cooled butter mixture, whisking constantly. Once fully mixed, gently stir in the raisins until evenly distributed throughout the filling.
- Fill each frozen tart shell about ¾ full with the filling (approximately 1 tablespoon of filling per shell). Don't overfill, or the filling will bubble over during baking.
- Bake for 15-18 minutes at 375℉ until the pastry turns golden brown and the filling is actively bubbling.
- Remove from the oven. Carefully transfer each tart to a wire rack to cool completely.
- Let the tarts cool fully before serving. The filling will set more as it cools but should remain slightly gooey in the center. Enjoy!
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Notes
- Don't thaw shells before filling.
- Watch carefully in the final minutes to prevent overbaking.
- Filling will be extremely hot when removed from oven.
- You can substitute chopped nuts for raisins.
- Freezes well for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Valerie says
I usually make mince pies at this time of year, but Crosse & Blackwell mincemeat is no longer available here. I was trying to think of something else to make instead when I came across your recipe. I have to say that these were so easy to make, the filling came out perfectly!! I had a carton of heavy whipping cream in the fridge, plus all the other ingredients at home as well. I baked these for about 16 minutes, & they were bubbling nicely! My husband & I each enjoyed some with coffee, they tasted wonderful! Thank you so much for sharing this recipe!!
Jeri Walker says
You are so welcome Valerie! I'm so glad you and your husband loved the butter tarts! 😊
Chris says
Hi,question towards the Pastry Shells... Would you be using Sweetened or Unsweetened Tart Shells ??
Jeri Walker says
Great question! The tart shells I used are unsweetened, which I would recommend as the filling is super sweet!