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 1/2 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 1/2″ 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, non-dairy 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 1/2 tablespoons of cornstarch.
Divide the butter-sugar mixture among each tart shell covering the raisins, about 1 1/2 tablespoons of liquid per tart. The tarts will be about 2/3rd 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.
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.
- 1 recipe Easy Vegan Pie Crust (or 8 store-bought vegan tart shells)g
- 1/2 cup raisins
- 3/4 cup brown sugar
- 1/4 cup vegan butter
- 3 tablespoons non-dairy milk (such as soy or almond)
- 2 - 2 1/2 tablespoons cornstarch *see instructions
- 1/2 teaspoon vanilla extract
- 1/3 cup pecans or walnuts, whole or chopped (optional)
- 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 1/2" 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, non-dairy 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 1/2 tablespoons of cornstarch. Divide the butter-sugar mixture among each tart shell covering the raisins, about 1 1/2 tablespoons of liquid per tart. The tarts will be about 2/3rd 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.
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 1/2 cup chopped walnuts or pecans.
Nutrition
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Bon appetegan!
Sam.
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!
Wonderful! SO happy you enjoyed them, Wendy 🙂
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!
I believe I used Thompson seedless raisins. Enjoy!
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!!
Aww thanks so much, Tara! Thrilled you enjoyed the tarts to much 🙂
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?
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.
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?
My research says that they should freeze just fine. Enjoy!
Once I blended the ingredients it seems the milk must have curdled… it looks very strange. ☹️ Why would this have happened
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!
These look so yummy. I can’t wait to try baking them this weekend. Thank you for the recipe, Sam!
You’re most welcome, I hope you love them!
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 🙂
Wonderful!!! Thrilled you enjoyed them so much, Hayley 🙂
Hi, I have a question regarding the vegan butter, is it in stick form or spreadable?
You can use whatever you like. My go-to is the original tub of Earth Balance.
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.
Haha oh no! Wait no longer!! I hope you love them, Jen 🙂
Can’t wait to try! BTW, my dad always made the BEST butter tarts (non vegan), but used currants instead of raisins – worked great 🙂
Awesome! I am sure currants would work great here as well 🙂
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?
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!
Thanks for that information about the palm oil my friend.
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.
Thanks Sam! Will check out the article