Maple Butter Tart Squares (Dairy Free)
Is there anything more Canadian than maple butter tart squares? Brown sugar shortbread topped with dairy-free butter tart filling and baked to perfection. Irresistible. These mouthwatering maple delights are great for Canada Day celebrations, Canadian Thanksgiving and those who adore maple syrup.
Equipment
- Wooden Spoon
- Small measuring jug
Ingredients
For the Shortbread Base
- 50 grams Brown Sugar (1/4 US Cup)
- 100 grams Plant Based Butter (unsalted) (cold and cubed - * see note)
- 150 grams All Purpose Flour (1 & 1/4 US Cup)
For the Filling
- 160 grams Brown Sugar (3/4 US Cup)
- 60 ml Maple Syrup (1/4 US Cup)
- 2 tbsp Melted Plant Based Butter (30 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 1 tsp Vanilla Bean Paste (5 ml)
- 2 Eggs
- 2 tbsp All Purpose Flour
Instructions
Prep
- Gather all of your ingredients and equipment. The butter should be cold and the eggs need to be at room temperature.
- Grease and line an 8 x 8 baking pan with parchment paper, Use clips on the side of the pan to hold the overhanging paper in place (see main post).
To Make the Shortbread Base
- Combine 50 grams Brown Sugar and 150 grams All Purpose Flour in a bowl.
- Cut in the cubed 100 grams Plant Based Butter (unsalted) until a crumbly mixture forms.
- Add to the prepared baking pan and flatten with a wooden spoon.
- Bake for 20-25 minutes at 350F / 175°C until lightly golden.
To Make the Filling:
- While the base is finishing baking, make the filling. Add the 160 grams Brown Sugar, 60 ml Maple Syrup, 2 tbsp Melted Plant Based Butter, 1 tsp Apple Cider Vinegar and 1 tsp Vanilla Bean Paste to a jug or mixing bowl and stir to combine until the sugar has dissolved.
- Add in 2 Eggs and 2 tbsp All Purpose Flour and stir until fully combined.
- Pour over the shortbread base and carefully place back in the oven. Bake for 22-25 minutes, depending on how jiggly you prefer the filling (see main post).
- Allow to cool for 30 minutes then remove from the pan and cut into squares.
Video
Notes
- Yield: This recipe makes 16 butter tart squares (2-inch sized).
- Flavours: For additional filling suggestions, check out the main recipe post.
- Butter: for US measurements, use just under 1/2 cup, 7 tbsp or 7/8 of a stick of butter.
- Gluten-Free: To make this gluten-free friendly, replace the all-purpose flour with gluten-free 1-to-1 baking flour. No other changes are required.
- Vegan: To veganise this recipe, replace the 2 eggs in the filling with 2 flax eggs (2 tbsp ground flax with 6 tbsp water - see main post for instructions). No other changes are required.
- Storage: To store, pop the slices in an airtight container in the fridge for up to 1 week. Bring back to room temperature before serving.
- Freezing: If you need to freeze them, wrap the individual squares before placing them in an airtight container and freeze for up to 3 months. Defrost at room temperature before unwrapping.
- Looking for more Canadian recipes: check out our Maple Honeycomb Candy, Easy Cinnamon Rolls, Maple Loaf Cake, and Tim Hortons Inspired Blueberry Burst Muffins.
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