For an extra layer of flavor, try browning the butter before adding it to the sugar mixture. If you prefer a smoother filling, you can pulse the raisins and walnuts in a food processor before adding them to the batter. Store the cooled butter tarts in an airtight container at room temperature for up to 3 days.
Butter Tarts
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS867
Indulge in the timeless delight of these Butter Tarts, where a luscious, caramel-kissed filling meets the satisfying crunch of walnuts. A classic treat reimagined for your modern palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Cholesterol55 mg
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Fiber2 g
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Protein8 g
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Saturated Fat10 g
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Sodium256 mg
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Sugar50 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 325°F (160°C). Arrange the unbaked tart shells evenly on a baking sheet. (5 minutes)
02 Step
Recipe View 7 mins In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy. Gradually beat in the eggs until well combined. (7 minutes)
03 Step
Recipe View 3 mins Gently fold in the raisins, chopped walnuts, and heavy cream until evenly distributed throughout the mixture. (3 minutes)
04 Step
Recipe View 10 mins Spoon the batter into the tart shells, filling each no more than halfway to allow for expansion during baking. (10 minutes)
05 Step
Recipe View 25 mins Bake the tarts in the preheated oven until the pastry is golden brown and the filling is set, approximately 20-25 minutes. (25 minutes)
06 Step
Recipe View 30 mins Remove the tarts from the oven and allow them to cool completely on a wire rack before serving. This allows the filling to set properly. (30 minutes)
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Minerva Weissnatortiz
Mar 24, 2025These were a hit! I added a splash of vanilla extract, and everyone raved about them.
Randall Okon
Nov 24, 2023The recipe was easy to follow, and the tarts turned out perfectly. I will definitely make them again!
Jessie Dicki
Sep 23, 2023I found that using golden raisins gave the tarts a brighter flavor. Thanks for sharing this wonderful recipe!