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Graham Crust Butter Tarts

Mrs Durocher

"I made up this recipe for butter tarts with a graham crust. I hope you all enjoy it as much as my family does!"
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50 m servings 367 cals
Original recipe yields 12 servings (12 tarts)

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  2. Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
  3. Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
  4. Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
  5. Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
  6. Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

Nutrition Facts

Per Serving: 367 calories; 22.1 g fat; 41.3 g carbohydrates; 3.2 g protein; 74 mg cholesterol; 128 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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These were a delicious variation on your traditional butter tart in a pastry shell. I found that I only needed 1 1/2 cups of the graham cracker crumb mix to fill my 12 muffin tins. A hint for pa...

Holy cow, these are good. I doubled the recipe, making two batches. There really is only two, rather small, problems with them. One, they are a bit too sweet. I would leave out the sugar in ...

I really like the combination of the soft filling and crispy crust. If possible, use the optional nuts and raisins; I did, and every bite was a medley of tastes and textures. I would reduce the ...