Butter Tart Filling
Rich, luscious, and perfectly sweet, this butter tart filling recipe is the heart of Canada’s most beloved dessert. Made with the indulgent combination of brown sugar, light corn syrup, and melted butter, this silky filling is balanced with a touch of vanilla and a splash of white vinegar for depth and complexity. Whether you prefer your tarts with gooey raisins, crunchy pecans, or left plain, this filling pairs beautifully with flaky tart shells, creating a dessert that's irresistible in both taste and texture. With just 10 minutes of prep time and a foolproof method, these golden treats are ready to bake to perfection in under 25 minutes. Serve them warm for ultimate comfort or at room temperature for a delightful bite-sized indulgence. Ideal for holidays, parties, or simply satisfying your sweet tooth, this classic butter tart filling captures the essence of tradition with every bite.
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 0.5 cup Light corn syrup
- 0.25 cup Unsalted butter
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 0.25 teaspoon Salt
- 0.5 cup Raisins or chopped pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) if you are baking the tarts immediately.
In a medium mixing bowl, whisk together the brown sugar, light corn syrup, and melted unsalted butter until smooth.
Add the eggs, one at a time, whisking well after each addition to fully incorporate them into the mixture.
Stir in the vanilla extract, white vinegar, and salt to enhance the flavor and balance the sweetness of the filling.
If using raisins or chopped pecans, lightly sprinkle them onto the base of your prepared tart shells. This ensures they distribute evenly in the filling.
Carefully spoon or pour the prepared filling into each tart shell, leaving about 1/4 inch of space from the top to prevent overflow during baking.
Bake the tarts in the preheated oven for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. The edges of the filling may puff up slightly as they bake.
Remove the tarts from the oven and allow them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Serve the butter tarts warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 277.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
