Raisin Butter Tarts

These are the perfect treat any time, quick and easy to make and they make your home smell delicious while baking!

There are a number of different recipes for Butter Tarts, I have a handful that I truly enjoy to make – however these ones in particular are 9 times out of 10 what I go for when I make them.

These Raisin Butter Tarts are filled with raisins and have a tasty sweet sugary butter filling! If you are not a rasin fan you can for sure remove them entirely from the recipe. If you like nuts, adding roasted walnuts or pecans is always a good option as well. We like the raisins in our house so I always add a little more.

Unlike some Butter Tart recipes these ones do not bubble over when they are baking, they really don’t bubble at all, they get puffy instead, and expand then flatten when they cool. They maintain a creamy texture filling that will leave you wanting more! This is because this small batch uses 2 eggs.

You can get away with store bought frozen tart shells or you can make your own pastry both work equally well – obviously homemade is always are better, but making pastry is time consuming and sometimes I just don’t have as much time as I would like so more often then not I just buy from my local grocery store and use those. That way I have have a batch ready in no time at all!

This recipe yields 12 tarts, you can double it or triple it even if you like. If you are using frozen tarts you can start by taking them out and laying then on your baking sheet while you mix up the filling. The filling is simple to make and takes less then 5 minutes once you have all ingredients together. It just needs to be whisked so no need to get out you hand mixer, so easy clean up as well!

In a bowl you will combine all your ingredients and mix well. Once that is mixed set aside and add raisins into each tart shell. I usually put about a teaspoon of rasins in each shell, however if you want to eliminate raisins from a few you can most certainly do so.

For the raisins, I prefer to use Sultans but you can really use whatever you have on hand, Golden raisins are also a good option.

Raisins added

You can then add an equal amount of filling to each tart shell, you want to fill them pretty close to top the top – as mentioned previously these do not bubble over so you don’t have to worry about making a mess on you baking sheet. They will only become puffy while baking.

Filled and ready for the oven

Place into your preheated oven on the bottom rack, and in no time you will start smelling these delicious treats baking. Honestly I think that is my favourite part of baking these, the smell is out of this world and fills your home with sweet aroma. yum! These bake for about 20 minutes at 350*F. As these are baking you will see that they are getting puffy looking almost like they will start to roll over the shell, but don’t be alarmed they will not.

This is half way through baking

You are looking for the shell to light turn golden brown and the filling to become a golden brown. That is when you know they are complete!

Right out of the oven, notice the round filling

These can be kept on the counter for 2 weeks in a sealed container – or if you choose to make ahead you can place in the freezer and defrost on the counter when ready to enjoy!

Rasin Butter Tarts

Yields – 12 Prep Time – 10 minutes Baking Time – 20 minutes


  • 12 Tarts Shells, frozen store bought or homemade – whichever you prefer
  • 1/4 melted salted butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Rasins about 3/4 of a cup

What you need to do:

  1. Pre heat oven to 350*F
  2. Place 12 tart shells (if using frozen) onto a baking sheet. If using homemade ones, prepare as you would. Place raisins into empty shells, about a teaspoon into each one.
  3. In a medium sized bowl, combine remainder ingredients and mix well with a whisk or a fork.
  4. Scoop mixture into tart shells filling right to the top.
  5. Place in oven for 20 minutes, until mixture has turned medium/dark brownish and tart shells are golden.
  6. Remove from oven and allow to cool on cooling rack or platter.


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