Gooey Eggless Butter Tarts: A Canadian Classic
1 hour
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About Gooey Eggless Butter Tarts: A Canadian Classic
Indulge in the rich, buttery goodness of these eggless butter tarts, a delightful twist on a beloved Canadian tradition. This recipe perfectly captures the gooey, cinnamon-spiced filling and flaky crust, all without using eggs! Perfect for satisfying a sweet craving or impressing guests.Inspired by the famous Butter Tart Festivals and the Butter Tart Trail across Canada, these tarts offer a unique take on a classic dessert. The combination of brown sugar, corn syrup, and warming spices creates a flavour profile that's both familiar and exciting.Whether you're a seasoned baker or a beginner, this recipe is easy to follow and yields delicious, authentic-tasting butter tarts that will become a new family favorite. Get ready to experience the perfect balance of sweet and spicy!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Pastry Dough
- 2 1/2 cup All-Purpose Flour
- 8 ounce Butter cold, cut into cubes, unsalted
- 1/2 tsp Salt
- 1/4 cup Water more as needed
For the Filling
- 1/2 cup Raisins
- 1/4 cup Butter softened, unsalted
- 1/4 cup Packed Sugar brown, light
- 1/2 cup Corn Syrup light, maple syrup can be substituted
- 1/2 cup Yogurt such as greek yogurt, thick
- 1/2 tsp Vanilla Extract
- 1/2 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
Instructions
Prepare the Dough
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- Cut cold butter into the flour and salt using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling
- In a small bowl, cover raisins with hot water and let soak for at least 30 minutes.
- In a medium bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in corn syrup, yogurt, vanilla extract, cinnamon, and nutmeg until well combined.
- Drain the raisins and pat them dry.
Assemble and Bake
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
- Use a 4-inch cookie cutter or knife to cut out circles.
- Press each circle into a muffin cup, ensuring the dough goes up the sides.
- Divide the raisins evenly among the tart shells.
- Spoon the filling into each tart shell, filling almost to the top.
- Bake for 15-20 minutes, or until the filling is set and lightly browned. For a gooier filling, bake for 15 minutes; for a firmer filling, bake for 20 minutes.
- Let the tarts cool in the muffin tin for 10 minutes before carefully removing them and placing them on a wire rack to cool completely.
Serve and Enjoy
- Serve your delicious eggless butter tarts and enjoy!
Recipe Notes
Expert Tips for Perfect Eggless Butter Tarts
- For extra flaky crust, chill the dough for at least an hour before rolling and baking.
- Don't overmix the dough; overmixing will result in a tough crust.
- If your filling seems too thick, add a tablespoon or two of milk or cream to thin it out.
- For a richer flavor, use good quality brown sugar and vanilla extract.
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Recipe Nutrition
Calories: 818kcalCarbohydrates: 32gProtein: 5gFat: 76gSaturated Fat: 45gPolyunsaturated Fat: 9.3gMonounsaturated Fat: 18.6gCholesterol: 9mgSodium: 127mgFiber: 1gSugar: 6g
Antara Navin
Articles: 28
4 Comments
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This looks fantastic! Appreciate the share.
Wow, this looks fantastic!
This looks incredible! I need to try it.
Absolutely wonderful! Can’t wait to make it.