publication date: Jun 28, 2017

Butter Tarts

Vegan Butter Tarts

These are a truly Canadian treat. A bit like treacle, but not quite. Naturally our version is Vegan, and we’ve gone the easy route by using Jus Rol shortcrust pastry which is dairy free.

These are sweet, crammed with raisins and delicious.  The trick is not filling the pastry shells with too much filling or it bubbles over when cooked (which is tragic and a nightmare to prise the tarts out of the baking tin). We’ve also used VeganEgg – available on line or at Holland & Barrett. It makes amazing scrambled eggs (really) and is a good egg substitute in cooking as the consistency is more egg like.

In Canada, butter tarts are sold everywhere – plain, with raisins or with pecans. We’ve gone for raisin, our favourite mix.


Free From: Dairy, Egg

Contains: Gluten



½ cup raisins – soaked in water for 20 minutes

¼ non-dairy margarine

¼ packed brown sugar

Pinch of Salt

¼ cup golden syrup

¼ maple syrup (or golden if you don’t have maple)

2 tsp corn flour

3 tbs coconut cream

1 tsp vanilla

1 VeganEgg (115m ice cold water whisked with 2 tbs VeganEgg powder)

1 roll of Jus-Rol Shortcrust pastry


In a small bowl cover the raisins with water and put to the side.

In a medium sized saucepan mix the margarine, brown sugar, salt, golden syrup, maple syrup, corn flour, coconut cream, VeganEgg mixture and vanilla. Whisk and bring to a gentle boil. Boil gently (do not leave, you are standing over this mixture watching like a hawk) for about 5 minutes until the mixture thickens and covers the back of a spoon. Take off the heat and put to one side while you do the pastry shells.

Roll the pastry out quite thin, if it’s too thick it puffs up while cooking and pushes the sugary mixture over the sides.

Cut using a large circular cookie cutter to fit the size of the tin you have. I make large butter tarts so use a muffin tin, if you are using a tart tin they will be smaller.

I spray my tin with non-stick cake tin spray as I find that works better than greasing and dusting with flour.

Drop 4 or 5 raisins into the bottom of the pastry shells, and fill with about 3 teaspoons of the cooled mixture. Fill the tarts to about the half way point, you should get enough filling to be wonderful and sweet without risking boiling over.

Bake for 10 minutes in a hot oven – 200°C, 390°F

Allow to cool in the tin for about 10 minutes and remove to cool completely on a wire rack.

Vegan Butter Tart

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