This is super easy to prepare, especially if you are using prepared pastry tart shells. Even when I only have a few minutes I can still prepare something home-baked. It will be hard to keep these around for too long. My boys ask for them often.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 3-inch tarts
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.

    Advertisement
  • Whisk brown sugar, butter, and vanilla extract together in a bowl; whisk in egg until smooth. Stir half-and-half into sugar mixture. Fill prepared tart shells 2/3-full with filling.

  • Bake in the preheated oven until filling is bubbly and pastry is golden, about 15 minutes.

Cook's Note:

Add raisins or nuts as preferred.

Nutrition Facts

263 calories; protein 2.1g 4% DV; carbohydrates 36.9g 12% DV; fat 12.3g 19% DV; cholesterol 30.3mg 10% DV; sodium 138.5mg 6% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2017
No changes needed amazing as written Read More
(1)

Most helpful critical review

Rating: 3 stars
01/19/2015
This was just okay for me. To save on time I used frozen/prepared mini tart shells. I then followed the recipe exactly and found it be a bit bland. Perhaps this is best used as a 'base' recipe to which you would add your own raisins and/or walnuts? As is it just misses the mark. I wouldn't rule out this recipe in the future however if/when I make again I will certainly try adding some extra goodies to jazz it up. Tip:: Pop the shells into the oven for 5 minutes or so BEFORE filling them so that the shells can get a bit of extra cooking time (they'll need it). Read More
(2)
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/18/2015
This was just okay for me. To save on time I used frozen/prepared mini tart shells. I then followed the recipe exactly and found it be a bit bland. Perhaps this is best used as a 'base' recipe to which you would add your own raisins and/or walnuts? As is it just misses the mark. I wouldn't rule out this recipe in the future however if/when I make again I will certainly try adding some extra goodies to jazz it up. Tip:: Pop the shells into the oven for 5 minutes or so BEFORE filling them so that the shells can get a bit of extra cooking time (they'll need it). Read More
(2)
Rating: 5 stars
12/30/2017
No changes needed amazing as written Read More
(1)
Rating: 5 stars
10/10/2016
Best and easiest butter tart recipe around. Thanks Sandra. Read More
(1)
Advertisement
Rating: 5 stars
12/12/2018
For 36 - 3" tart shells I added 3 eggs and divided batter into 2 parts. 1/2 was for one type (Raisin) Rest for pecan and plain Yield: 60 - 3" tarts!:) The filling was still as sweet as one would want. My new Go To Recipe for Butter Tarts Read More
Rating: 5 stars
12/11/2016
These turned out great only thing I changed in this was instead of using half&half I used heavy cream the whipping this is a great option for those who don't like raisins in their butter tarts! Read More
Rating: 3 stars
11/07/2017
I added slivered almonds which worked nicely. This is a very tasty recipe but the tarts are very greasy:( Read More
Advertisement
Rating: 5 stars
12/20/2019
Wonderful recipe! We really like the fuller flavour from using brown sugar where my standard recipe used white sugar. I baked the frozen tarts for 5 minutes filled them and baked for a further 15 minutes. The batter went a long way I was able to get 45 tarts out of filling calling for 30 tarts. That method worked great! I will definitely be saving this recipe for the future. Read More
Rating: 5 stars
12/24/2014
So easy and delish!! Read More
Rating: 5 stars
12/01/2019
Turned out amazing. I used heavy/whipping cream instead of half half and on my second time making the recipe I left them in the oven a few extra minutes. I found 15 minutes I still had some granular sugar in the tarts. Maybe my tart shells are a little bigger or more full than expected. The extra time made them perfect. Read More