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Our Favourite Butter Tart Recipe
Butter tarts are a true Canadian treasure. If you’re craving that gooey, sweet, caramel-like centre wrapped in perfectly flaky pastry — welcome, you’ve found the ultimate Butter Tart Recipe.
We have many dozen upon dozens and we’re sharing every chef-tested detail here. Bonus: we’re also walking you through how to bake them on your BBQ (because summer baking should be delicious and convenient).
A Little Butter Tart Recipe History
Butter tarts are proudly Canadian, with roots tracing back to Ontario in the early 1900s. But their lineage goes deeper – influenced by treacle tarts from the UK and sugar pies from Quebec. Depending on where you are in Canada, you’ll hear firm or runny, raisins or no raisins debates (even we’re divided: Jody is team no-raisins, and Kirstie is pro-Raisin!). This version is rich, smooth, and addictively gooey. Let’s dive in.
- Prep Time: 30-60 mins
- Total Time: 0 hours
- Yield: 1 1/2 dozen 1x
- Category: Dessert
- Method: baking
- Cuisine: Canadian
Ingredients
For the Dough:
- 240g (2 cups) all-purpose flour
- 1 tsp kosher salt
- 225g lard (Tenderflake), cut into 1 Tbsp pieces
- 1 Tbsp white vinegar (or lemon juice)
- 1 egg yolk
- Ice water (enough to bring the liquid mixture to 1 cup total)
- 1 egg white, whisked until foamy and light
For the Filling:
- 1/4 lb butter, melted
- 1 cup (215 g) brown sugar, packed
- 1 cup corn syrup
- 2 eggs
- 1 1/2 tsp vanilla
- 3/4 tsp kosher salt
- 1/8 tsp cardamom (optional, Kirstie loves it:)
Instructions
- For the Dough: Whisk flour and salt in a large bowl. (using a whisk helps to aerate the dough, much the same way as sifting would
- Add lard using clean hands or a pastry blender break the lard into small pieces. You’re looking for almond-sized chunks – they make the pastry flaky.
- Mix vinegar, egg yolk, and enough ice water to make 1 cup. Add to flour mixture.
- Flip dry ingredients over wet using a fork to make a shaggy dough.
- Fold in egg white gently. It should just come together – don’t overwork it.
- Divide into two discs (about 5″ across), wrap in plastic, and chill for at least 1 hour.
- For the Filling: Blend melted butter and brown sugar with an electric mixer or immersion blender.
- Add the rest of the ingredients. Mix just until smooth.
- Roll & Shape: Take dough out and let it warm slightly for easy rolling.
- On a floured surface, roll from the centre outward, turning occasionally, until 1/8″ thick.
- Cut circles just larger than your tart tins. Press into tins gently, shaping the sides.
- Fill & Bake: Spoon filling into tart shells, about 2/3 full.
- Bake at 375°F for 15 -20 minutes until bubbling and golden.
- Let cool in the pan for at least 1 hour before devouring! We highly recommend you take a look at the video below!
Notes
How to bake this Butter Tart Recipe on a BBQ
What?! Yes, in the hot summer months, don’t turn on the oven and put them on the BBQ instead! This method keeps the oven off, the kitchen cool and give the butter tart a slightly smoky flavour.
BBQ Setup:
- Option One: Use a gas BBQ with two burners or a charcoal grill with coals pushed to the sides (indirect heat).
- Preheat to 375°F with the lid closed.
- Option TWO: we love baking on the Traeger! This pellet smoker works very similar to an oven, but with that undeniable smoky flavour.
Bake:
- Place tart tins on a baking sheet (helps even the heat).
- Put the tray on the indirect heat side, close the lid, and bake for 20–25 minutes.
- Turn halfway through for even cooking.
Pro Tip:
Keep the lid down! Only peek if necessary – heat escapes fast.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Pecans, Raisins & the Great Tart Debate!
Let’s talk about add-ins for the Ultimate Butter Tart Recipe – because if you bring up raisins in a room full of butter tart fans, prepare for a spirited debate.
Raisins: Love ‘Em or Leave ‘Em
Some folks swear it’s not a true butter tart recipe without those plump little raisins hiding in the gooey filling. Others? They’d rather walk barefoot on Lego than bite into one. We’re not here to judge.. okay, maybe just a little, but if you’re Team Raisin, go ahead and stir in 1/2 cup of soaked raisins (golden or Thompson) to your filling. Kirstie’s Tip: soak them in warm water or even bourbon (ode to her Kentucky brother, we know, not Ontarian..) for 10 minutes first to plump them up and mellow that chew.
Pecans: A Delicious Upgrade
Chopped, toasted pecans add a nutty crunch that plays beautifully against the sweet filling. Use 1/2 cup finely chopped and sprinkle them into the bottom of each tart shell before pouring in the filling. This helps suspend the nuts evenly (instead of them all floating to the top or sinking like sad little stones).
Other Ideas:
- Dried cranberries for a tangy twist
- Toasted coconut if you’re feeling tropical
- Chocolate chips if you’re eight years old at heart.
Bottom line? Add-ins are personal. Just don’t overdo it! Too much volume can mess with the goo-to-crust ratio (aka the sacred tart balance).
Substitutions for this Butter Tart Recipe:
- Lard: Can be replaced with butter, but the texture will be softer and less flaky. Try using 1/2 lard and 1/2 butter!
- Corn syrup: Use maple syrup or golden syrup for a deeper flavour (but it may be runnier).
- Cardamom: Totally optional (it’s for Kirstie really), cinnamon works too, but keep it subtle.
What to Know / Avoid for this Butter Tart Recipe:
- Don’t over-mix your dough! Chunks of fat are your friends.
- Let the filling rest after mixing to avoid too many bubbles.
- Don’t overfill the shells, it will boil over and stick.
- Cooling is key! Let them set so they pop out easily. Our recommendation is 1-2 hours
Storage Recommendations
- Store at room temp for 2-3 days in an airtight container.
- Refrigerate for up to a week.
- Freeze in a single layer, then bag. Reheat gently in a 300°F oven for 10 minutes.
FAQ
Can I make the dough ahead?
Absolutely. It’ll keep in the fridge for 2 days or in the freezer for a month.
Can I use store-bought tart shells?
Yes, but our dough is way better. If you’re in a pinch, go for it.
Why did my filling boil over?
Too full or too hot. Stick to 2/3 full and watch the heat.
How do I know when they’re done?
The filling will bubble slightly and the crust will be golden brown. They firm up as they cool.
