Loaded Butter Tarts. Traditional, easy-to-make butter tarts with the addition of toasted pecans, chocolate chips, raisins and dried coconut; ultimately decadent.
These Loaded Butter tarts came about partly as the result of a very lively vote and discussion on the Rock Recipes Facebook Page. It was about whether the filling for a proper butter tart should be completely set or a little runny.
People definitely had strong opinions with 60% of the total votes going for the runnier filling version.
At least one of the voters mentioned the award winning butter tarts at Doo Doo’s Bakery in Bailieboro, Ontario. After a little research I discovered they made a fully loaded butter tart using walnuts, raisins, chocolate chips and dried coconut.
I knew I had to try a version like that for myself… and I loved them!
All of these flavours together reminded me of Magic Bars, the kind we always made at Christmas time. They have a graham crumb base and layers of chocolate chips, nuts, coconut and condensed milk.
This was like the flavour of a Magic Bar inside a flakey crust! What’s not to love?
Try changing up the type of nuts you use in this recipe, practically any kind you like will do, or trey using a combination of nuts.
Find our Original Butter Tart Recipe here. It has instructions on making them with a set or runny filling.
For more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.
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- 2 ¼ cups flour pastry flour is best to use but all-purpose will do
- 1 tbsp brown sugar
- ½ tsp salt
- ½ cup shortening Very cold and cut in cubes
- ½ cup butter Very cold and cut in cubes
- 6 tbsp ice water (approximately enough to bring the dough together)
- ½ cup lightly packed brown sugar
- ½ cup corn syrup
- ¼ cup butter melted
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup raisins
- ¼ cup chocolate chips
- ¼ cup lightly toasted chopped pecans or walnuts
- ¼ cup dried coconut finely cut (not sweetened)
Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Form the dough into two rounds about an inch thick.
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
Combine all filling ingredients except raisins, chocolate chips, pecans and coconut.
Sprinkle raisins, chocolate chips, pecans and coconut evenly in the bottom of the pastry lined muffin cups.
Fill ⅔ full with syrup mixture.
Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
Cool completely on a wire rack and remove tarts from from pans.
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup.
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