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Butter Tarts

"Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good."
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servings 641 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 85.5g
  • 28%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
  3. Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

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Read all reviews 146
  1. 186 Ratings

Most helpful positive review

This is a very good recipe and I have been using it for a while. The only thing I changed was to add some vanilla. I think the vanilla gives it a fuller flavour. These are a favorite in my house!

Most helpful critical review

I found these tarts very "dry"- I guess I like mine with a little less raisins/nuts and more butter and sugar mixture. I also had to bake them for 35-40 min at 325 and were not at all overdone.

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Least positive

This is a very good recipe and I have been using it for a while. The only thing I changed was to add some vanilla. I think the vanilla gives it a fuller flavour. These are a favorite in my house!

These were wonderful! I did add the vanilla as another person suggested and I was glad I did. My only wish is I could put more "stuff" in them. But since they rise quite high while baking, it...

I have been using a recipe given to me by a professional baker for over 20 years. This one is the only recipe to beat mine. Thanks so much.

VERY YUMMMMMMY! The only thing I do different is I sprinkle the raisins and nuts on the bottom of every shell first (to make every one even) then spoon 1 tablespoon of the filling in each shell....

These are the best butter tarts I have ever eatten. My whole family loved them they will be the tart's I make for christmas every year from now on. They are very creamy not sugar. Try these. ...

AWESOME!!!!!!I used all NUTS instead of Raisins -- 1/2 cup walnuts and 1 1/4 CUP of PECANS. Recipe could probably make about 50 2 inch tarts. I also omitted one egg yolK AND used 2%milk instea...

These were good but not the best I've ever had (or made). I've lost my old recipe and this one looked similar. It's almost as good but not quite. Next time, I think I'd use either pecans or r...

I was making tarts tonight and found out that I was missing corn syrup so I went in search of a recipe. Found this one and had to modify it for what I had on hand (plain 0% yogurt for the cream...

Oh My! This has to be the best butter tart recipe I have ever tried! A real treat! Thank you so much for sharing this with us! Kris Maksymiw Ontario, Canada