• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Holiday Sweets

    June 24, 2018 61 Comments

    Easy Vegan Butter Tarts

    9.3K shares
    Jump to Recipe

    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!

    Easy Vegan Butter Tarts! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    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.

    Easy Vegan Butter Tarts! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    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.

    Easy Vegan Butter Tarts! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    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.

    Easy Vegan Butter Tarts! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    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.

    Easy Vegan Butter Tarts! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    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.

    Easy Vegan Butter Tarts! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    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! The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. #itdoesnttastelikechicken #veganrecipe #vegandessert #canada

    Print Recipe
    4.98 from 38 votes

    Easy Vegan Butter Tarts

    The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free! Perfect for Canada day or any holiday treat. 
    Prep Time15 mins
    Cook Time23 mins
    Total Time38 mins
    Course: Dessert
    Cuisine: Canadian
    Servings: 8 butter tarts
    Calories: 189kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    US Customary - Metric
    Prevent your screen from going dark

    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

    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.

    Nutrition

    Calories: 189kcal | Carbohydrates: 30g | Fat: 7g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 119mg | Fiber: 1g | Sugar: 20g | Vitamin A: 270IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « Vegan Nacho Stuffed Portobellos
    Vegan Caesar Cocktail »

    Reader Interactions

    Comments

    1. Kelly says

      December 08, 2022 at 1:27 pm

      4 stars
      I turned these into mini butter tarts and found that the shells didn’t cook as nicely as they should. In fact, some of the bottoms were quite wet. I tried cooking them longer but the filling was drying out. I followed the recipe exactly for the pie crust and doubled the filling as they made quite a lot more.

      Reply
    2. Kelly says

      November 16, 2022 at 12:48 am

      I haven’t tried these but I’m wondering if anyone has ever frozen them and how they were once they were thawed out

      Reply
      • Sam Turnbull says

        November 17, 2022 at 5:32 pm

        Hi Kelly, I haven't tried it, but they should freeze just fine. ENjoy!

        Reply
    3. Anonymous says

      June 28, 2022 at 10:51 am

      5 stars
      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 🙂

      Reply
    4. Arushana says

      January 24, 2022 at 1:59 pm

      5 stars
      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. 🙂

      Reply
    5. Genevieve says

      December 18, 2021 at 7:42 pm

      5 stars
      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!

      Reply
    6. Surabhi says

      May 16, 2021 at 10:38 pm

      5 stars
      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!

      Reply
    7. Alison says

      May 14, 2021 at 6:28 pm

      Thanks for the raisin substitution idea, you read my mind! Not a fan :/ Looking forward to trying this soon!

      Reply
    8. Patricia Giannelia says

      May 14, 2021 at 2:02 pm

      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.

      Reply
    9. Abigail @ OhMyVegan says

      April 17, 2021 at 4:29 pm

      5 stars
      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!

      Reply
    10. Bernie says

      February 13, 2021 at 11:49 am

      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

      Reply
    11. Mary says

      December 08, 2020 at 11:13 pm

      5 stars
      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?

      Reply
    12. Djdjjd says

      November 17, 2020 at 9:38 pm

      5 stars
      Fucking slaps

      Reply
    13. Cari Dittman says

      November 07, 2020 at 7:51 pm

      5 stars
      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?

      Reply
    14. Shazara says

      October 07, 2020 at 11:32 am

      Hi Sam.

      Could this be a full pecan pie instead? I'm looking for a vegan pecan pie recipe that's easy.

      Reply
    15. Shari Z says

      June 26, 2020 at 11:49 am

      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)

      Reply
      • Sam Turnbull says

        June 30, 2020 at 4:51 pm

        You're most welcome, Shari! Anything can be veganized 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN