A rich dessert with rich roots that has stood the test of time, these Canadian Butter Tarts are a total classic! A maple syrup custard filling in buttery tart shells makes for a tasty handheld treat.
Ingredients Checklist
The ingredient list for these canadian butter tarts is fairly simple using kitchen basics.. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Flour- all purpose flour works for this one. Bread flour can also be used. Cake flour does not work.
- Sugar– just plain, white sugar is where the sweetness comes from.
- Fine sea salt– omit if using salted butter.
- Unsalted butter– to make the pastry, the butter needs to be super cold, keep it in the fridge until you are ready to use it. Cutting it into small chunks helps it to evenly incorporate.
- Cold water- from the tap is fine, just make sure it is as cold as it can get! You can use ice water, but make sure the total volume is correct, don’t add ice to the correct cup of water.
- Unsalted butter- if you use salted, omit the additional salt. Make sure butter is adequately softened, but not melted. Melting the butter will have a negative impact on the filling rising.
- Brown sugar– light or dark brown sugar works. I love the deep molasses flavor of dark brown sugar.
- Eggs– it’s a custard- it needs eggs!
- Maple syrup- this is probably the most important part, use real maple syrup, not maple flavored sugar water. To get the right texture, a thick syrup is ideal. Some recipes use corn syrup, but I prefer the flavor of maple syrup. Even opt for a flavored syrup like bourbon laced.
- Fine sea salt- if using coarse, double the amount. This balance the sugar and emphasizes natural maple flavors.
- Vanilla Extract- Almond works well too. Vanilla bean paste will take the flavor to new levels.
Get to Baking!
Making these canadian butter tarts might just be easier than you think! Just follow these simple steps.
- Make crust dough. Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse until butter is in small pieces. Add the cold water and pulse until the dough starts coming together.
- Chill dough. Turn the dough onto two plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least one hour. Dough will be super sticky, this is normal.
- Roll and cut dough. Sprinkle a small amount of flour on a flat surface and roll out one portion at the time on lightly floured surface, about 1/8 of an inch thick. Use a round cutter or lid and cut round pieces. Throw out the scraps or use for another recipe!
- Add dough to muffin pan. Grease muffin pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
- Make filling. Cream the butter and sugar together in a large bowl. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you’ll need to whisk before pouring into muffin tins.
- Pour filling into crust. Pour the filling mixture into pie crust and bake in preheated oven. It is easiest to use a glass measuring cup with a pour spout.
- Allow to cool. Let the tarts cool for five minutes in the pan and remove to a cooling wire rack.
5S Philosophy 👩🏻
- Salt – Because we use unsalted butter in both the crust and the filling, we add a pinch of fine sea salt to both as well. It helps to bring out the other flavors.
- Sauces – You could drizzle any number of dessert sauces over these butter tarts. White chocolate sauce, butterscotch sauce or salted caramel sauce would be delicious.
- Swaps – Try adding dried fruit or nuts to the filling. Things like raisins, currants, dates, figs, walnuts or chocolate chips would be perfect.
- Senses – These Canadian butter tarts are a golden, gooey indulgence with a crisp, flaky shell that shatters gently under your fork. The filling is rich and buttery—sweet like caramel, with a hint of vanilla and brown sugar warmth.
Storage and Freezing
How to Store
Mini butter tarts keep well at room temperature for up to 2 days or in the refrigerator for up to a week. Place them in an airtight container.
Can I Freeze Butter Tarts?
Yes, you can freeze Canadian Butter Tarts for up to two months in an airtight container or freezer bag.
More Easy Desserts
We do love easy dessert recipes over here, but they need to be easy- we all know I am a lazy baker!
Canadian Butter Tarts
A Canadian treat that everyone should try, these EASY Canadian Butter Tarts consist of a flaky crust filled with a buttery, caramel-like, gooey center!
Servings: tarts
Ingredients
Crust
- 2-1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter , cold
- 3/4 cup cold water
Filling
- ¼ cup unsalted butter , at room temperature
- 1/2 cup brown sugar
- 2 eggs , at room temperature
- 1 cup maple syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
Crust:
- Using a food processor, pulse the 2-1/2 cups flour, 1 tablespoon sugar and 1 teaspoon fine sea salt. Add the 1 cup unsalted butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the 3/4 cup cold water and pulse until the dough starts coming together.
- Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.
- Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.
- Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
- Preheat the oven to 350°F.
Filling
- Cream the softened ¼ cup unsalted butter and packed 1/2 cup brown sugar together. Add the 2 eggs one at the time. Mix in the 1 cup maple syrup, 1/4 teaspoon fine sea salt, and 1 teaspoon vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.
- Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.
- Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.
- If you've tried this recipe, come back and let us know how it was in the comment or ratings!
Video
Nutrition
Calories: 264 kcal, Carbohydrates: 29 g, Protein: 2 g, Fat: 16 g, Saturated Fat: 10 g, Cholesterol: 62 mg, Sodium: 342 mg, Potassium: 79 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 504 IU, Calcium: 39 mg, Iron: 1 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Good recipe, I used one and a half TSP of vanilla extract, also would recommend getting the darkest brown sugar you can find! Also, the pastry was awesome!
Glad you enjoyed it!
Highest praise! After one bite, husband sais “These are f*** good!”
And that’s what I’m talking about! MIC DROP!
Hello! Canadian here. I’ve eaten butter tarts my whole life and I’ve never once seen them made with maple syrup. If you like maple, I’m sure they’re delicious but they aren’t a butter tart! Butter tarts have a filling much like a gooey pecan pie (without the pecans, obvs), not a custard.
Hi Jo-Anne! Thanks for the feedback. One of our contributors who is Canadian came up with this recipe and it was my understanding that different areas of Canadian make them differently? Some with raisins and some with nuts (even pecans, LOL). Can I ask what part of Canada you are from? We are always trying to improve our globally inspired cuisine to be the most accurate possible. Thanks! 🙂
I am new here and I will try all of the receipt’s you have to see what I like.
Welcome and please let us know what we can do to help you out!
Can one make this in a 9″ pie plate rather than individual cups?
Hi Rick, I’m sure you could, but I’m not sure about cooking times, you’d have to play with it a bit.
Would I be able to use store bought puff pastry dough instead of making it?
Just trying to save some time and mess.
Hi! This is a different type of dough and not puff pastry. If you want to use a store bought dough, gran pie crust dough.
These were absolutely amazing! I’ve always been curious about butter tarts (thanks to the song ‘Steal My Sunshine’ by Len). I only have one muffin pan, so I started with a dozen, and refrigerated the extra dough and filling to use a few days later. This made 18 tarts in total for me. To say they were a hit is an understatement! I like that the filling bubbled over a little bit – the caramel-ish edges made this treat even better! I have a feeling the family will be requesting these on a regular basis – luckily I can get maple syrup at Costco! LOL
Hahaha! I’ll be singing that song all day now!
Just found this recipe but will need to wait till I can purchase the maple syrup. Excited! We always vacationed in Canada growing up…and I always looked forward to these. Thank you!
We hope you love them! Please come back and tell us how it went.
Decided to make these in a mini muffin pan for my sisters bridal shower. They turned out amazing! They will be perfect for her bridal tea shower. Thank you for sharing the recipe.
Awesome, thank you, Melissa!
Making these; mixture curdled, even though I added the eggs separately. Also, bubbled over while backing, and no, I don’t think I overfilled. In fact I still have some of the filling left.
Any thoughts or suggestions for next time?
Hi Primrose, this is the first time we’ve had that response. Did it curdle while you were making the filling or while it was cooking?