Classic Butter Tarts
A recipe for a classic Canadian butter tart. Add raisins, nuts or chocolate chips to make them extra delightful!
Ingredients
- 12 unbaked tart shells, large sized 24 for mini tarts
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 eggs, beaten
- ½ cup Add-ins of your choice (raisins, nuts, chocolate chips) optional
Instructions
- If making your own pastry, roll out dough to a little less than ¼ inch thickness. Cut out circles using a 5 inch cutter (or appropriate size for the tarts you are making). Line tins with pastry and prick each one well with a fork. Cover with plastic and allow shells to rest in the fridge for 30-60 minutes. If using frozen shells, thaw enough to prick them with a fork, then cover and refrigerate as per the previous option.
- Preheat oven to 400℉/204℃. In a medium bowl cream together the butter and brown sugar until smooth. Add corn syrup, vanilla and salt. Mix well until smooth. Add beaten eggs and stir well.
- If using add-ins, place a few at the bottom of each tart shell. Pour the filling into each shell, leaving at least ¼ inch of head space at the top. The filling rises and bubbles a little bit, so do not make them too full. Bake for 10 minutes, then reduce the oven temperature to 350℉/177℃ and bake another 10-12 minutes for a runnier butter tart. For a less runny tart bake another 12-15 minutes. (See notes below for mini tarts.)
- Allow the tarts to rest in the pan for about 10-15 minutes before removing. To take them out, slip a knife down the side of each tart and pry out of their forms. Cool completely before serving and/or storing.
Notes
If making 24 mini butter tarts, bake at 400F/204C for 15-18 minutes. You do not need to reduce the heat halfway through.