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Butter Tarts

These are the world's best gluten & dairy free Butter Tarts!

Gluten & Dairy Free

12 portions (This recipe is for 12 thin pastry crusts or a single pie crust)

Pastry Shell Ingredients: 

1/4 cup cold vegetable shortening

1/3 cup cold Original Earth Vegan Buttery Sticks

4 tbsp cold water

1 egg, whisked

1/2 tsp vinegar

1 tbsp white sugar

1 1/2 cup white rice flour

1/4 tsp salt (Himalayan if you have it)

1/2 tsp xanthan gum

Filling Ingredients:

2 eggs

1/4 cup original earth balance spread

1/2 cup brown sugar

1/2 cup corn syrup

1/4 tsp salt (Himalayan if you have it)

1 1/2 tsp gluten-free vanilla

1/3 cup of golden raisins (optional)

Preheat oven to 400 degrees

Steps to making pastry shells:

1)  Put cold butter and cold shortening in a metal mixing bowl, using two knives, cut the butter into little pieces. Making sure to cut the butter and shortening for several minutes, allowing air pockets to form in the pastry.  Add 4 tbsp of cold water to the butter mixture and set in the freezer for 5 minutes.

2) In a separate bowl, whisk an egg, then add vinegar and the cold butter and shortening mixture. 

3) In a third bowl combine dry ingredients. Then fold into the wet ingredients. Blend until it forms a dough. Do not over blend. 

4) Form the dough into a ball and wrap in plastic wrap. Place in the fridge for 10 minutes.

5) Line muffin pan with muffin cups. Using a scoop that is about 1 tbsp, scoop the cold pastry into balls and place twelve balls in the muffin pan. Using a small press, press down on each ball so that it starts to line the muffin cup. Try to make the bottom as thin as possible.  Use your fingers to smooth out the pastry and form sides, on the tart. 

6) Once all twelve tart shells are done, cover the pan with plastic wrap and put it in the fridge for 10 minutes.


Steps to making the butter tart filling:

To make the filling, put all the ingredients in a mixing bowl or stand blender, except for the raisins. Blend the ingredients well. 

Take the shells out of the fridge, put a few golden raisins in the bottom of each of the tart shells. Then use a 1/4 cup measuring cup to scoop the filling and pour it into the tart shells. Try to leave some room at the top, not filling all the way. 

Bake at 400 degrees for about 15 minutes. The pastry should be golden and the filling will have firmed. 


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Tip:  Instead of raisins, you could use 1/3 cup of chopped pecans.
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