My mom used to make these a lot when I was a child. These were so good that there was nothing like them. I could never eat enough of these, and you will see that when you make these syrupy tarts.

Carol

Recipe Summary

Servings:
24
Yield:
2 -dozen 3 inch mini tarts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line three inch tart tins with pastry. Chill while making filling.

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  • Melt butter. Stir in golden syrup, brown sugar, raisins, nutmeg, and salt; mix thoroughly. Let mixture cool. Beat the eggs just sufficiently to combine yolks and whites, and then mix into the butter syrup. Pour filling into pastry lined tart tins. Set tins on a cookie sheet.

  • Bake on lowest rack in very hot preheated oven, 450 degrees F (230 degrees C), for 15 to 20 minutes. When baked, loosen edges with pointed knife. Allow tarts to stand for at least 10 minutes before removing from tins.

Nutrition Facts

190 calories; protein 1.3g; carbohydrates 30.1g; fat 8.1g; cholesterol 29.1mg; sodium 141.6mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2008
Bake these at 400 watching after 10 min and you will have the absolute best Butter tarts.I tried baking at 350 the first time but it wasn't hot enough. Makes enough for 3 1/2 doz bought tart shells. Read More
(21)

Most helpful critical review

Rating: 3 stars
01/15/2003
I had lost my mom's recipe for butter tarts and this one seemed similar in ingredients from what I remembered... however the temp settings must be too high or too long because I followed the recipe exactly and have an oven thermometer and they came out as crispy critters... did the 2nd batch at 400 for only about 12 minutes and although not quite so "burnt" flavoring was blaw... Read More
(19)
22 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/13/2008
Bake these at 400 watching after 10 min and you will have the absolute best Butter tarts.I tried baking at 350 the first time but it wasn't hot enough. Makes enough for 3 1/2 doz bought tart shells. Read More
(21)
Rating: 3 stars
01/15/2003
I had lost my mom's recipe for butter tarts and this one seemed similar in ingredients from what I remembered... however the temp settings must be too high or too long because I followed the recipe exactly and have an oven thermometer and they came out as crispy critters... did the 2nd batch at 400 for only about 12 minutes and although not quite so "burnt" flavoring was blaw... Read More
(19)
Rating: 5 stars
01/17/2007
The best butter tart recipe I have ever used and is now the only one I will use! Easy and delicious!! Read More
(12)
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Rating: 5 stars
01/15/2003
I lost my favourite recipe for making tarts. One of the ingredients was golden corn syrup so figured this must be close and it was. I use dried blueberries instead of raisins or with raisins on occasion. Also sometimes use nuts.Stampy Read More
(9)
Rating: 5 stars
01/15/2003
It is very hard to find good recipes using ingredients "on hand" this is one of those recipes.I get requests many many times for this one. Thank you Carol Read More
(7)
Rating: 5 stars
05/03/2011
I loved this recipe. Bought Costco frozen tart shells distrubuted plump raisins in each shell then pored the filling in. I found the amount called for was more than necessary unless youur a raisin lover. 15 tarts fit easily on a cookie sheet and I got 30. These freeze very well. C'est tres bonne! Read More
(6)
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Rating: 5 stars
12/16/2011
I would lower the oven temp to 350 and bake a bit longer. When I baked this recipe at 400 the filling didn't set very well and they stayed too runny. When I baked them at 350 they came out perfect! Read More
(6)
Rating: 4 stars
01/07/2011
I would skip the nutmeg next time other than that good consistancy Read More
(2)
Rating: 4 stars
01/27/2015
Great no fail recipe. I used frozen mini tart shells and made over 2 dozen. Yummy! Read More
(2)
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