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Butter Tarts

These are exceptional! Use store-bought frozen shells or your own pastry recipe.

  1. 1 cup white sugar 250 mL
  2. 1 cup seedless raisins 250 mL
  3. 2 eggs
  4. 1 tsp vanilla 5 mL
  5. 1⁄3 cup butter 75 mL
  6. 4 tbsp cream or half-and-half 60 mL
  7. 1⁄2 cup broken walnuts 125 mL
  1. Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for 15 minutes at 375°F (190°C).
  2. Makes filling for 24 tarts.
The Best of Bridge


This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

Join the discussion 6 Comments

  • Gail Harding says:

    I was given this book in 1971 from a good friend,,,over the years had to replace it with your new one,,,but this recipe is better than the butter tart slice,,,so glad my family suggested I google this as the old book got left behind in Arizona
    Merry Christmas

    • Best of Bridge Editors says:

      Hi Gail! We appreciate that you’ve been a fan over the years! Enjoy the butter tarts and Merry Christmas to you, too!

  • Mavis McGuire says:

    These are the best butter tarts ever. I hsve been making them for years and they are always a hit.

  • Celine says:

    Has anyone who has made this recipe tried doubling or tripling it? I have to make a big batch but wondering if increasing the quantities will comprise the final product?
    Thank you!

    • Best of Bridge Editors says:

      Hi Celine, you can definitely double or triple this recipe without adjusting the ingredient quantities. Be sure to keep the filling well mixed during pouring. Enjoy!

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