Silky molasses butter tarts

Silky Molasses Butter Tarts Recipe Two Ways

The prep time for these tarts does not include the time it takes to make your pastry from scratch. If you’d like to use homemade pastry plan for 15 minutes extra prep time plus some chilling time for the dough.

A tale of two tarts…

Two versions, one extra molasses-y. Take your pick; they‘re both delicious.

Using molasses in a butter tart results in a sweet, smooth filling that is tangy-sweet. It’s rich to be sure but has much more flavour than butter tarts that call for corn syrup. Combined with a flaky homemade pastry these tarts are sweet heaven.

The method is identical for both, it’s just the filling proportions that are a little different, resulting in two versions that are each delicious in their own way.

Feel free to substitute the walnuts for golden raisins.

sweet and silky molasses butter tarts on a blue plate
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Sweet and silky Molasses Butter Tart Recipe

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Creamy-sweet with a rich flavour and subtle tang from the molasses. This version has a milder molasses flavour than the version below.

  • Author: Crosby Molasses
  • Yield: 12 portions 1x
  • Category: Candy & Sweet Treats

Ingredients

Scale

Filling:

  • ¾ cup brown sugar, packed
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

Flaky Butter Tart Pastry:

  • 2 ½ cups flour (can use white whole wheat or spelt flour)
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup cold butter, cut into pieces
  • ½ cup cold water

Instructions

  1. Instructions for the pastry: In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.
  2. To make the buttery molasses tart filling: Preheat oven to 375 F.
  3. Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.
  4. In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
  5. Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
  6. Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
  7. Cool tarts in the tin and remove carefully. Best served at room temperature.
sweet and silky molasses butter tarts
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Dark and delicious Molasses Butter Tarts

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Noticeably darker, this version has more molasses, more butter and a more intense tangy-sweet flavour than the tart recipe above.

  • Author: Marie-Pierre Lessard
  • Yield: 12 portions 1x
  • Category: Candy & Sweet Treats

Ingredients

Scale

Filling:

  • ¾ cup brown sugar, packed
  • ¾ cup Crosby’s Fancy Molasses
  • ½ cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

Flaky Butter Tart Pastry:

  • 2 ½ cups flour (can use white whole wheat or spelt flour)
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup cold butter, cut into pieces
  • ½ cup cold water

Instructions

  1. Instructions for the pastry: In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.
  2. To make the buttery molasses tart filling: Preheat oven to 375 F.
  3. Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.
  4. In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
  5. Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
  6. Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
  7. Cool tarts in the tin and remove carefully. Best served at room temperature.

Comments

  • January 20, 2024
    reply

    Angela

    Do you have to refrigerate these?

    • January 24, 2024
      reply

      Crosby Molasses

      Hello Angela, you can store them at room temperature in an airtight container. -Marie from Crosby’s Kitchen

  • January 20, 2024
    reply

    Angela

    Awesome! Can taste the molasses!!

  • December 23, 2019
    reply

    Irene

    I made these molasses tarts instead of using corn syrup and they are delIcious…I always add nuts & raisins with great result.

  • March 19, 2016
    reply

    Tracey

    I so LOVE molasses! Baking these tarts right now and i don’t think i want to share :)
    Thank you for the recipe.

  • March 16, 2016
    reply

    rose

    Can I make this into a pie instead? Would there be a change in the amount of filling?

  • March 16, 2016
    reply

    madeline

    I love Crosbys molasses grew up eating homemade bread and molasses yum

  • March 31, 2015
    reply

    Solange Freeman

    I grew up with Crosby’s Molasses and loved it! Almost every day for lunch, my mother would make those flatjack pancakes and I would spread them with molasses! That was my favourite lunch! So Yummy and healthy! Mom said that the molasses was full of iron…

    • April 1, 2015
      reply

      Hi Solange, What a great story. Reminds me that I’m due for another pancake recipe on this site!

  • March 20, 2015
    reply

    Lila Salvador

    Hi Bridget i received my Cookbook today . I just finished reading through all the Recipes .Wow where do i start ,they all look and sound really good . I was showing my neighbors and now they are checking your Web .
    Just want to thank you so much Bridget
    Today it is Roasted Cauliflower and Boston Brown Bread Muffins .
    I really love this little book Bridget and will use it often thank you again for your kindness. Take care and have a great Summer . Lila

    • March 23, 2015
      reply

      Hi Lila, I’m so pleased that you’re excited about the book. Happy baking.

      • March 22, 2016
        reply

        Nancy

        Hi Briidget are the butter tarts thick or runny? I would pre them thick myself

        • March 23, 2016
          reply

          Hi Nancy, The butter tarts aren’t runny at all, so not too messy. But they aren’t eggy either. In my opinion the texture is just right.

  • April 17, 2014
    reply

    Where are the raisins for the Molasses Butter Tarts. I would like to add them, can I added about 1/2 cup? Don’t want to ruin them.

    • April 22, 2014
      reply

      Hi Carole, You could replace the walnuts with 1/2 cup of raisins. or you could use half raisins and half walnuts.

  • April 15, 2014
    reply

    brigitte

    Looks so good I’m trying it tomorrow…

    • April 22, 2014
      reply

      Hi Brigitte, I hope you had a chance to make one of the butter tart recipes. I have pastry in the fridge and am all set to make another batch.

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