If you are new to butter tarts, then you are likely not Canadian as butter tarts make an appearance at pretty much every holiday, every bake sale, and in every bakery in Canada. This recipe has been requested of me for a long time, so it was due time for me to release my Easy Vegan Butter Tarts into the world. And oooeee am I glad I did!
Traditionally butter tarts are made with dairy and eggs, so it took several attempts to veganize them to perfection, but oh did I veganize them, and oh are they perfect! Rave reviews from all who sampled these beauties (non-vegans included).
In my easy vegan butter tarts, the tart shells are filled with raisins (trust me on this, this is traditional), and a mixture of vegan butter, sugar, and cornstarch (which replaces the eggs). Once baked the mixture turns into a gorgeous sweet caramel, sticky, drippy, amazing goo, and the raisins melt right into that sweet goodness.
For my vegan butter tarts, I give you the option of having a runnier or thicker filling as many have a preference one way or the other, and you can optionally top the tarts with pecans or walnuts if you desire.
Not a raisin fan? Even though raisins are traditional in butter tarts, (and in my opinion are WAY better than they sound), there are some who prefer raisin-free tarts. You can replace the raisins with ½ cup chopped walnuts or pecans.
To Make Easy Vegan Butter Tarts:
You can either simply use store-bought vegan tart shells (some brands are accidentally vegan so check the ingredients. Or you can may my Easy Vegan Pie Crust and make your own tart shells from scratch.
If using homemade pastry, roll out the pastry nice and thin and cut 8 circles about 5 ½" diameter, re-rolling the pastry scraps if needed. I had a latte mug that was the perfect size so I used that to cut my pastry. Fit the pastry circles into 8 wells a muffin pan, wobbly edges are totally ok and are authentic for butter tarts.
Add 1 tablespoon of raisins to the bottom of each tart shell.
In a medium bowl, beat together the brown sugar, vegan butter, plant-based milk, cornstarch and vanilla until smooth and creamy. For a slightly runnier filling use 2 tablespoons of cornstarch and for a thicker filling use 2 ½ tablespoons of cornstarch.
Divide the butter-sugar mixture among each tart shell covering the raisins, about 1 ½ tablespoons of liquid per tart. The tarts will be about ⅔rd full which is perfect. Optionally, you can top the tarts with pecans or walnuts. I did half with pecans and half without.
Bake for about 23 minutes, the filling will be bubbly and foamy. Remove from oven and let cool completely before serving. You may need to run a knife around the edges of the tarts to help release them from the pan.
Easy Vegan Butter Tarts
Ingredients
- 1 recipe Easy Vegan Pie Crust (or 8 store-bought vegan tart shells)g
- ½ cup raisins
- ¾ cup brown sugar
- ¼ cup vegan butter
- 3 tablespoons plant-based milk (such as soy or almond)
- 2 - 2 ½ tablespoons cornstarch *see instructions
- ½ teaspoon vanilla extract
- ⅓ cup pecans or walnuts, whole or chopped (optional)
Instructions
- Preheat oven to 325 degrees F (170 degrees C).
- If using homemade pastry, roll out the pastry nice and thin and cut 8 circles about 5 ½" diameter, re-rolling the pastry scraps if needed. I had a latte mug that was the perfect size so I used that to cut my pastry. Fit the pastry circles into 8 wells a muffin pan, wobbly edges are totally ok and are authentic for butter tarts.
- Add 1 tablespoon of raisins to the bottom of each tart shell.
- In a medium bowl, beat together the brown sugar, vegan butter, plant-based milk, cornstarch and vanilla until smooth and creamy. *For a slightly runnier filling use 2 tablespoons of cornstarch and for a thicker filling use 2 ½ tablespoons of cornstarch. Divide the butter-sugar mixture among each tart shell covering the raisins, about 1 ½ tablespoons of liquid per tart. The tarts will be about ⅔rd full which is perfect. Optionally, you can top the tarts with pecans or walnuts. I did half with pecans and half without.
- Bake for about 23 minutes, the filling will be bubbly and foamy. Remove from oven and let cool completely before serving. You may need to run a knife around the edges of the tarts to help release them from the pan.
Notes
Nutrition
Bon appetegan!
Sam.
Anonymous says
Delicious! I made these last year and they tasted exactly as I remember butter tarts tasting. I was never a raisin fan so I omitted them but did not sub in any nuts so they ended up a little emptier than they would have been otherwise. My mistake! They were a hit regardless. I will be making these again this year and will remember to make more filling to compensate. As an aside, this pie crust has never failed me and has become a family staple 🙂
Arushana says
I am obsessed. I love love butter tarts and they are perfect to make all year round. Especially when I am craving something sweet I make these cause most of the ingredients I have are in my pantry and fridge. Thnak you so much for creating this awesome recipe. 🙂
Genevieve says
Thank you for the amazing recipe! I made these with and without raisin and they were both delicious. I made mini tarts using a mini muffin tray and baked them for 15 minutes. They were perfect! My first batch boiled over a little so I was careful to mix the filling on low speed the second time and they turned out perfect!
Surabhi says
I made these Friday and they were quite a hit! I am not a fan of raisins in dessert so I left them out. When I told my Canadian hubby that they were supposed to have raisins, he said they were delicious but yes now he knew what they were supposed to be like...grandma’s tarts! Next time will do raisins.
Thank you for all your “real” and down-to-wart recipes Sam!
Alison says
Thanks for the raisin substitution idea, you read my mind! Not a fan :/ Looking forward to trying this soon!
Patricia Giannelia says
Looks fab, Sam - will try them soon (have to limit how many of these treats I make,as even though they are vegan, they are still not the 'healthiest'.
I also wanted to add that currants can be used in place of raisins - the plump up nicely and are not so big, if that is a consideration for people.
Abigail @ OhMyVegan says
These little tarts are oh so delicious! The perfect little snack to satisfy my crazy sweet tooth.
I loved them so much that I tried my hand at adapting them into a vegan custard tart. Both were delicious.
Thank you for the recipe!
Bernie says
Amazing. Phenomenal. Gives me warm fuzzy feelings.
Used coconut oil for the home made crust and it was deliiicious. Will definitely go heavier on the corn starch and the raisins next time
Mary says
How does the recipe double/triple including your pie crust? I want to make dessert boxes as gifts and will need around 24 of these. Thank you Sam 🙂 oh and what’s your preference for a runnier or thicker filling?
Djdjjd says
Fucking slaps
Cari Dittman says
Hello! I'm marking this in advance as I'm sure it will be wonderful. However, I have a question. I've seen a few requests with regard to swapping out raisins, but I haven't seen the request to swap them out with dates. I know you haven't tried this, but can I get your opinion which I value very much?
Shazara says
Hi Sam.
Could this be a full pecan pie instead? I'm looking for a vegan pecan pie recipe that's easy.
Shari Z says
Thank you for the butter tart recipe. I remember my mother always making these-- for special occasions--from out of her old "Purity" cookbook. (think it was a flour) I figured I'd not be able to have these again now that I am vegan.
Thank you again for the recipe and reminding me of sweet memories. (haven't tried them yet but I know they'll be wonderful)
Sam Turnbull says
You're most welcome, Shari! Anything can be veganized 🙂