Maple Butter Tarts - Vegan
Make the epitome of Canadian treats with these vegan Maple Butter Tarts. Imagine biting into a perfectly golden crust that cradles a luscious, maple-infused filling, bursting with rich, buttery flavours. You won't believe how simple these tarts are to make! Dairy-Free, Nut-Free and Egg-Free with an easy Gluten-Free option.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Pastry
- 180 grams All Purpose Flour (1 1/2 US Cups)
- 125 grams Plant Based Butter (unsalted) (ensure butter is cold - just over 1/2 US Cup)
- ¼ tsp Salt
- 3 tbsp Cold Water (45 ml)
- 1 tsp White Vinegar (5 ml)
- 1 tbsp White Sugar
For the Filling
- 125 grams Brown Sugar (1/2 US Cup)
- 4 tbsp Corn Syrup (60 ml or 1/4 US Cup)
- 2 tbsp Maple Syrup (30 ml or 1/8 US Cuo)
- 4 tbsp Melted Plant Based Butter (60 ml or 1/4 US Cup)
- 1 tbsp Cornstarch
- 1 tsp Vanilla Extract (5 ml)
- 1 tsp White Vinegar (5 ml)
Instructions
For the Pastry
- Combine 180 grams All Purpose Flour and 1/4 tsp Salt in a mixing bowl. Then add in 125 grams Plant Based Butter (unsalted) and mix until large crumbs are formed.
- Add 3 tbsp Cold Water 1 tsp White Vinegar and 1 tbsp White Sugar to the flour mixture and mix until it comes together into a ball.
- Wrap the pastry in clingfilm (plastic wrap) then place it in the fridge for 30 minutes.
- Before taking the pastry out of the fridge, preheat your oven to 375F / 190C and grease 12 muffin cups. Melt 4 tbsp of butter.
For the Filling
- In a mixing bowl or jug, combine 125 grams Brown Sugar, 4 tbsp Corn Syrup, 2 tbsp Maple Syrup, 4 tbsp Melted Plant Based Butter, 1 tbsp Cornstarch, 1 tsp Vanilla Extract and 1 tsp White Vinegar. Whisk until the mixture is smooth.
Making the Tarts
- Roll out the pastry on a floured surface to approx 1/2 cm in depth.
- Cut 12 4-inch circles and press each one into the muffin cavities, ensuring that the edges are touching the sides.
- Fill the tart cases evenly then bake for 20-25 minutes.
- Once baked, leave in the pan to cool for 5 minutes then carefully remove and place on a cooling rack.
- Serve on their own or with a side of fruit, ice cream or cream.
Video
Notes
- Yield: This recipe yields 12 vegan butter tarts.
- Gluten-Free: substitute the all-purpose flour with your preferred gluten-free alternative.
- The Jiggle: the greatest debate about butter tarts is the jiggle of the filling. If you like a runny filling, check the tarts at the 20-minute mark. In general, the tarts are soft but not runny at 22 minutes. The filling will firm up slightly as the tarts cool after baking so bear that in mind when baking them. Timings will also vary depending on your own oven.
- Flavours: elevate your butter tarts by adding some raisins, nuts, raspberries or chocolate chips. I recommend adding them before the filling once the tart cases are baked. Use approx 160 grams of add-ins for the recipe and divide evenly among the tarts.
- Storage: Butter tarts can be stored at room temperature although I prefer to keep them in the fridge and eat them cold. Even when served chilled, the filling will still have a soft bite.
- Freezing: Individually wrap the tarts in clingfilm (plastic wrap) then freeze in an airtight container for up to three months. Remove from the freezer as needed, allow to defrost at room temperature then unwrap right before serving.
- More Recipes: If you love all things Canadian, check out these allergy-friendly favourites:
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- All the sweetness of butter tarts but without the hastle of making pastry - Butter Tart Squares (Dairy Free, Nut Free, Soy Free)
- Bake yourself a hearty Canadian Maple Loaf (Dairy Free, Soy Free)
- The most fun type of treat to make - Honeycomb Candy (Vegan, GF, Nut Free)
- A quick and easy start to the day - Easy Breakfast Cinnamon Rolls (Vegan, Nut Free, Soy Free)
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Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
