Dairy-Free Classic Butter Tart
Indulge in the irresistible charm of our Dairy-Free Classic Butter Tart—a plant-based twist on the beloved Canadian treat! This recipe offers all the rich, gooey sweetness of the traditional version while using coconut oil and dairy-free milk alternatives like almond, soy, or oat to keep it completely dairy-free. A flaky, buttery crust envelopes a luscious filling of brown sugar, maple syrup, and a hint of vanilla, with optional raisins for a burst of fruity sweetness. Perfect for plant-based eaters or those with dairy sensitivities, these tarts are quick to make, taking just 30 minutes of prep time and 20 minutes in the oven. Serve these golden delights at room temperature or slightly warm for a comforting, classic dessert that's sure to impress. Whether it's for a holiday gathering or a tea-time treat, these Dairy-Free Classic Butter Tarts are pure joy in a bite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Coconut oil (solid state)
- 60 ml Ice water
- 200 grams Brown sugar
- 120 ml Maple syrup
- 15 grams Cornstarch
- 1 pinch Salt
- 60 ml Dairy-free milk (almond, soy, or oat)
- 1 teaspoon Vanilla extract
- 60 grams Raisins (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the all-purpose flour and a pinch of salt.
Add solid coconut oil to the flour mixture. Using a pastry cutter or your fingers, incorporate the coconut oil until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Do not overmix.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for about 15 minutes.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter to cut 12 circles to fit into a standard muffin tin.
Gently press the dough circles into the wells of the muffin tin to form tart shells.
In a medium bowl, whisk together brown sugar, maple syrup, cornstarch, a pinch of salt, dairy-free milk, and vanilla extract until smooth.
If using, scatter some raisins into the bottom of each tart shell.
Pour filling mixture into each tart shell, filling about 2/3 full.
Bake in the preheated oven for about 18-20 minutes, or until the filling is set and the crust is lightly golden.
Allow the tarts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature or slightly warm and enjoy your dairy-free delightful butter tarts with a cup of tea!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 556.5 g | 202% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 337.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 315 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
