• Gabrielle Carlson

Canadian Butter Tarts

By: savoryexperiments.com

It's a rainy Sunday. It's also Super Bowl Sunday.... I'm not really into baseball so I figure, let's enjoy a tart instead of wings. Flora recently sent me some plant based products that I have been playing with. Naturally, I wanted to really test recipes that have "butter" in the name. I tried these Canadian Butter Tarts and.... Y'all, they are a slam dunk! I think that's what they call it when you score a point. Anywho, kid approved and very tasty! Now, these are not vegan because I didn't use an egg substitute. If there is an egg substitute company that wants to send me their products..... I'm game. Like all of my sports innuendos? Thought so. So, let's not stop the clock and jump right in.

Canadian Butter Tarts


prep: 15 minutes

bake: 25 minutes



2-1/2 cups flour - I used King Arthur's Pastry Flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter , cold - I used Flora plant based unsalted butter

3/4 cup water , cold


¼ cup butter , at room temperature - again I used Flora

1/2 cup brown sugar

2 eggs , at room temperature

1 cup maple syrup

1/4 teaspoon salt

1 teaspoon vanilla extract


1.) using a food processor, pulse flour, sugar, and salt. Add cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add cold water and pulse until the dough starts coming together.

2.)turn dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.

3.) sprinkle flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.

4.) grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.

  • Preheat the oven to 350 degrees.

filling 1.) cream butter and sugar. Add eggs one at the time. Add maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.

2.) pour filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.

3.) let the tarts cool for 5 minutes in the pan and remove to a cooling rack.

Tag @lethem_eat with your photos

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