We go weak in the knees when we are around butter tarts. In fact, we’ll even go that extra mile and hit up any butter tart trail that we discover. Making them at home is pretty easy. They are crowd pleasers and perfect for any gathering, picnic, BBQ, shower, or graduation party. By the way, May 17 is World Baking Day – do we need another excuse to indulge? We came across this next-level and amazing Dark Chocolate Butter Tart recipe with BakeGood.ca that also includes a decadent dark chocolate twist with an option to add in flaked salt for those who like the balance of sweet and salty.

Don’t want to use butter? Consider consulting our Butter versus Everyone baking guide.

You can save time by buying pre-made rollout pie dough too! We won’t tell!

Butter Tart - BakeGood - Recipe

Dark Chocolate and Flaked Salt Butter Tarts


1 double-crust pie dough, chilled
⅓ cup unsalted butter, melted
½ cup light brown sugar, packed
½ cup Crown Golden Corn Syrup
1 large egg, whisked
2 teaspoons vanilla extract
½ teaspoon salt
100 grams of quality dark chocolate, roughly chopped
Flaked salt, to finish


1. Preheat the oven to 375F degrees. Roll out prepared pie dough to ¼-inch thick. Using a large biscuit cutter, slice the dough into 12 rounds.

2. Shape dough into a 12-tin muffin pan to create the tart shells. Refrigerate as you prepare the filling.

3. In a small mixing bowl whisk together butter, brown sugar, golden corn syrup, egg, vanilla & salt until well combined.

4. Evenly divide the dark chocolate amongst prepared tart shells. Fill shells ¾ of the way full with prepared filling.

5. Bake until the crust is golden & the filling is bubbly, about 15 minutes. Immediately finish with a pinch of flaked salt (optional). Let cool completely before removing from the pan & serving.

Makes 12 tarts
Time: 35 minutes

Reprinted with permission and for more yummy recipes visit bakegood.ca