Oh Canada! Our home and native land. True patriot love, in all our butter tart filled hands...
Canada day is coming soon, and to celebrate my country I wanted to make a Canadian classic, butter tarts. 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.
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 🙂
Pam says
1st time making these, loved them. 5/5!!
Also made the crust from scratch from your recipe <3
Thank you
Pam
Sam Turnbull says
Aww wonderful! SO happy you enjoyed, Pam 🙂
Neeru says
Can I use tapioca starch instead if cornstarch? I’m allergic to corn.
Sam Turnbull says
I believe that should work just fine. Enjoy!
Krystina Taylor says
My non-vegan family members are them all up on me. So I made another batch! I find the crust is a bit fussy and hard but that may be because I used Melt vegan butter for the crust.
Regardless this is awesome and my life is now complete because of this recipe.
Sam Turnbull says
Yes, if possible try vegetable shortening next time as that will work better. 🙂
Kim says
Can you make this in a pre-made 9” deep dish pie shell??
Thanks for any help!
~Kim
Sam Turnbull says
I haven't recipe tested that. It should work but the cooking time will likely be a little longer.
Theresa says
I need to make these, albeit raisin-free, as I absolutely detest raisins. Although, I wonder if dried cranberries would work.
Now, can you veganize that Quebecois speciality, sugar pie?
Sam Turnbull says
OMG my teeth might fall out! Haha! I will add it to my idea list 🙂
Lauren says
These were amazing. Super easy to make and I had all the ingredients on hand. I always struggle with pie crust but yours is really simple and delicious. This might be a silly question but I’ve never made butter tarts before now.. should these be kept in the fridge?
Sam Turnbull says
So happy you loved them, Lauren! I always think baked goods keep best at room temperature. Enjoy!
jeanine says
I have made these twice now... the first time I shared. the second time I hid them and ste the whole batch myself! These butter tarts are AMAZING!!!! Just like I remembered grandma's tasting!
Sam Turnbull says
Bahaha! I love it! So thrilled they were such a hit for you, jeanine 🙂
Julea says
Hello! I made these today and they were DELISH! However, I had bad luck with all the bottoms 🙁 only one tart ended up coming out as a whole tart! Do you think it’s because I didn’t let them cool down enough? Or do you put some oil in your muffin tins first? Can’t wait to make again, but just don’t want to mess that part up again. 🙂
Sam Turnbull says
Hi Julea, letting them cool completely will help them release as cooled pastry constricts slightly, so that could be the problem. If you have a pan that has been used a million times or isn't non-stick that also won't help. You can always cut parchment paper circles to fit in the bottom of the muffin wells next time and they should release easily. Hope that helps!
Wendy says
Thank you for this! It’s been on my to-make list for a while and I just ate my first properly-chilled one. I require butter tarts while on summer vacation and these do not disappoint. I made about 3 with raisins (just to try) and the rest without. Definitely prefer without. I also added an extra dash of salt, a teaspoon of fresh lemon juice and I used your pie crust recipe from your cookbook. I can not ever get over that crust when I am eating something I made with it. Perfection ❤️ Thanks again!
Sam Turnbull says
Wonderful! SO happy you enjoyed them, Wendy 🙂
T McCoy says
Hi Sam,
Looking forward to trying these. What kind of raisins do you use? Golden? Just wondering because although I find raisins gross in many things, I love them in "butter" tarts...
Thanks!
Sam Turnbull says
I believe I used Thompson seedless raisins. Enjoy!
Tara Engdahl says
Oh man these are amazing. I made them today with homemade pie crust and vegan becel margarine. It made 9 tarts in regular muffin tin size. I put 1/2 T raisins on the bottom and approx 1 heaping T of filling in each one. They were VERY runny coming out of the oven even though I used the full amount of cornstarch, so I was very worried. They've been in the fridge for about 2 hours now and I just took one out to eat. Absolutely delicious. Everything I had hoped for in a butter tart, haven't had one since going vegan! I'm sure they will firm up even more but yes they definitely need to cool right down in the fridge before they're ready so don't fear when they come out runny. Thanks Sam, another winning recipe. Don't let the haters get you down because you're awesome!!
Sam Turnbull says
Aww thanks so much, Tara! Thrilled you enjoyed the tarts to much 🙂
Ashlee Fudge says
Hi I made these yesterday using store bought shells and the vegan becel, they turned out really runny almost like the oil separated out. What brand do you use?
Sam Turnbull says
Aw I'm sorry to hear that! My go-to is earth balance for baking, but I can't imagine becel would have made a huge difference to the recipe. It's the cornstarch that thickens the mixture up and should hold everything together. Did the tarts set up a little more as they cooled? They would be quite runny fresh out of the oven.
Sharon says
Vegan Becel would make them runny, as its a soft margarine and doesn't solidify. Earth Balance makes a "solid" vegan "butter" - and it should work in the recipe. (or any other "solid" form of"vegan butter".
Morgan C. says
These look super tasty! I would like to make them for dessert on Christmas. If I made them ahead of time (like the week before) would they freeze well?
Sam Turnbull says
My research says that they should freeze just fine. Enjoy!
Chelseh says
Once I blended the ingredients it seems the milk must have curdled... it looks very strange. ☹️ Why would this have happened
Sam Turnbull says
My guess is that it is more likely vegan butter chunks. The non-dairy milk will curdle if there is an acid, but there isn't in this recipe. I would just continue with the recipe I am sure it will turn out gorgeously. Enjoy!
One Happy Vegan says
These look so yummy. I can't wait to try baking them this weekend. Thank you for the recipe, Sam!
Sam Turnbull says
You're most welcome, I hope you love them!
Hayley Morrin says
I'm a Canadian who's family has lived in Canada since before it's inauguration as a country in 1867, so it's safe to say when it comes to traditional Canadian recipes, I'm picky and I know what does and doesn't make the cut. I am not vegan, but am reducing my meat consumption for environmental reasons and am lactose-intolerant so don't consume dairy. I must say these butter tarts compare greatly to any traditional egg & dairy filled butter tart I'd ever had! I managed to get 12 instead of 8 little tarts out of this recipe, and I did add pecans as well. Everyone in my family loved these & had no idea I veganized them 🙂
Sam Turnbull says
Wonderful!!! Thrilled you enjoyed them so much, Hayley 🙂
Steph says
Hi, I have a question regarding the vegan butter, is it in stick form or spreadable?
Sam Turnbull says
You can use whatever you like. My go-to is the original tub of Earth Balance.
Jen says
Thank you for this!!! Butter tarts are one of the non-vegan things I miss the most. I had to wait an entire year between veg fests to get a butter tart.
Sam Turnbull says
Haha oh no! Wait no longer!! I hope you love them, Jen 🙂
Andrea says
Can't wait to try! BTW, my dad always made the BEST butter tarts (non vegan), but used currants instead of raisins - worked great 🙂
Sam Turnbull says
Awesome! I am sure currants would work great here as well 🙂
Lauren says
Hi, for vegan butters most use palm oil, which is leading to the destruction of the rain forests in indonesia and the main cause of the decline of orangutans, which will be extinct in 10 years. Are their vegans butters you can recommended that don't use palm oil or use sustainable palm oil from places other than indonesia?
Lindsay Rothwell says
I make my own butter, using this recipe: https://avirtualvegan.com/easy-vegan-butter/
It's easy and delicious, and I've had good results baking with it. Hope that helps!
VEGGIEIB says
Thanks for that information about the palm oil my friend.
Sam Turnbull says
Hi Lauren, yes you're right and it is terrible. My go to is Earth Balance which is sustainably sourced, and here is a great article on vegan butters with this concern in mind.
Lauren Saville says
Thanks Sam! Will check out the article