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Dessert • Sweet

Elise’s Ultimate Butter Tart

Elise Golanowski, Habanero Consulting Inc.
Elise Golanowski

Managing Consultant, ServiceNow

This has been my favourite holiday recipe for as long as I can remember. They’re very sweet and very messy to make but my mom always does a batch just for me and that act of love and service makes them even more special to me. You can see the recipe has been well used and well loved.

Ultimate Butter Tart


Tart shells

  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • 1 cup Crisco shortening
  • 4 tablespoons ice water


  • ½ cup lightly packed brown sugar
  • ½ cup corn syrup
  • ¼ cup Golden Flavour Crisco
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¾ cup Sun-Maid raisins


Step 1

Prepare Crisco pastry recipe for double-crust as directed on package.

Step 2

Roll out thinly on lightly floured surface.

Step 3

Cut into rounds with 4-inch (10 cm) cutter and fit into medium-sized muffin cups.


Step 1

Combine all filling ingredients except raisins; mix well.

Step 2

Put raisins into pastry shells, dividing them evenly. Fill ⅔ full with syrup mixture.

Step 3

Bake on bottom shelf at 425°F (220°C) for 12 to 15 minutes or just until set. Don’t overbake. Underbaking makes them runnier!

Step 4

Cool on wire rack, then remove from pans.

Photos from Elise

A well-loved copy of the Ulitmate Butter Tart recipe.
Ten cooked butter tarts in foil cups sit on a cooling rack on top of a glass table.
Butter tarts, baked and ready to eat!

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.