Real Canadian Butter Tarts

Total Time
Prep 3 mins
Cook 25 mins

Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.


  1. Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
  2. Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
  3. Spoon into unbaked tart shells, filling about 2/3 full.
  4. Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
  5. Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
Most Helpful

yummmmmmmm this is almost exactly like my nonnie makes it. I love this recipe. You are a true chef. Thanls for the recipe.

aricotta2 June 22, 2009

I didn't use your particular ingredients, but I did use your baking method. I was a little sceptical at first, but went ahead anyway. *Beautiful* Every tart was perfect. No spill-overs, and that's a big plus in my book. Only problem......I now have to make double the mixture because I can finally fill the tarts to the top with that buttery goo. will I ever survive :) Thanks so much for sharing your method.

Diana #2 August 21, 2008

This is very much like my Mom's recipe. I thought they were great. My tart shells must of been a bit smaller, so I made a good 5 dozen. Your idea for preventing them from boiling over really works. I will probably be make my tarts that way from now on. Thanks for the recipe.

Shar-on December 22, 2007