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Butter Tart Filling


this is the tastiest filling, thicker rather than syrupy

Rate this recipe 4/5 (10 Votes)


  • 1.5 c brown sugar
  • .5 c melted butter
  • 2 eggs
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • .5 c coconut, unsweetened
  • 1 c walnuts, finely chopped
  • 1 c raisins or currants


Servings 12
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Average budget


Step 1

Melt butter and add brown sugar and eggs. Mix.

Step 2

Add remaining ingredients and combine.

Step 3

Fill unbaked tart shells about three quarters full, as the filling puffs up before settling.

Step 4

Bake 10-20 mins depending on your oven.


use with pastry dough recipe

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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Butter Tart Filling Nancey's Butter Tart filling