Canadian Egg Free Butter Tart Recipe (Eggless)
A vegetarian Continental recipe with 1/ all purpose flour (maida), butter - cut into small pieces, salt. Ready in 1h 35m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Canadian Egg Free Butter Tart Recipe (Eggless), preheat oven to 250 C
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 2
Grease muffin pans with butter to bake the egg free butter tarts
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 3
Cut the butter into small cubes
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 4
Add salt into the flour and then add butter into it
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)salt(1/2 teaspoon)butter - softened(1/4 cup)corn flour(2 teaspoon) - 5
Mix it by hand till the flour blends well with the butter
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)butter - softened(1/4 cup)corn flour(2 teaspoon) - 6
Add a teaspoon of cold water at a time and knead it into a smooth butter pastry dough
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 7
Wrap the dough with a plastic cling cover and refrigerate it for 30 minutes
- 8
To make the filling, take the raisins in a bowl and soak it with hot water
raisins(1/2 cups) - 9
Keep it soaked for atleast 30 minutes
- 10
Drain out the excess water and keep aside
- 11
Combine yogurt, butter and corn flour in a medium size mixing bowl
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)butter - softened(1/4 cup)corn flour(2 teaspoon) - 12
Stir and mix with a wooden spatula till it forms a homogeneous mixture
- 13
Add sugar, vanilla extract, cinnamon and nutmeg into the butter mixture
butter - cut into small pieces(230 grams)butter - softened(1/4 cup)brown sugar (demerara sugar)(1/4 cup)vanilla extract(1 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)nutmeg powder(1/4 teaspoon) - 14
Stir and mix well till it forms a smooth creamy mixture
- 15
Drain the raisins and add it to the butter and yogurt mixture
butter - cut into small pieces(230 grams)raisins(1/2 cups)butter - softened(1/4 cup) - 16
After 30 minutes, take out the pastry dough
- 17
Then roll out on a lightly floured surface and cut 4-inch (approximately) circles, fit dough circles into muffin cups and set aside in fridge for another 15 minutes
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)corn flour(2 teaspoon) - 18
Take out the butter pastry shells are chilled and divide the butter, yogurt and raisin mixture equally into all cavities
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 19
Bake the Canadian Egg Free Butter Tart in the preheated oven for 15-20 minutes or until the filling is lightly browned and bubbling and the tart crust is golden
butter - cut into small pieces(230 grams)butter - softened(1/4 cup)brown sugar (demerara sugar)(1/4 cup) - 20
If you love a gooey filling, bake for 15 minutes and if you like a bit firm, then bake completely for 20 minutes
- 21
Once done, remove the Canadian Egg Free Butter Tarts from the oven and allow it to rest for about 10 minutes
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 22
Run a butter knife around the outer edges of the butter tart, remove it from the pan and allow it to cool completely on wire racks and serve
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 23
Serve the Canadian Egg Free Butter Tart along with a ice cream for a delicious dessert for the party
butter - cut into small pieces(230 grams)butter - softened(1/4 cup)
Nutrition Facts
Per serving
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Canadian Egg Free Butter Tart Recipe (Eggless)
A vegetarian Continental recipe with 1/ all purpose flour (maida), butter - cut into small pieces, salt. Ready in 1h 35m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
23 steps- 1
To begin making the Canadian Egg Free Butter Tart Recipe (Eggless), preheat oven to 250 C
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 2
Grease muffin pans with butter to bake the egg free butter tarts
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 3
Cut the butter into small cubes
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 4
Add salt into the flour and then add butter into it
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)salt(1/2 teaspoon)butter - softened(1/4 cup)corn flour(2 teaspoon) - 5
Mix it by hand till the flour blends well with the butter
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)butter - softened(1/4 cup)corn flour(2 teaspoon) - 6
Add a teaspoon of cold water at a time and knead it into a smooth butter pastry dough
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 7
Wrap the dough with a plastic cling cover and refrigerate it for 30 minutes
- 8
To make the filling, take the raisins in a bowl and soak it with hot water
raisins(1/2 cups) - 9
Keep it soaked for atleast 30 minutes
- 10
Drain out the excess water and keep aside
- 11
Combine yogurt, butter and corn flour in a medium size mixing bowl
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)butter - softened(1/4 cup)corn flour(2 teaspoon) - 12
Stir and mix with a wooden spatula till it forms a homogeneous mixture
- 13
Add sugar, vanilla extract, cinnamon and nutmeg into the butter mixture
butter - cut into small pieces(230 grams)butter - softened(1/4 cup)brown sugar (demerara sugar)(1/4 cup)vanilla extract(1 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)nutmeg powder(1/4 teaspoon) - 14
Stir and mix well till it forms a smooth creamy mixture
- 15
Drain the raisins and add it to the butter and yogurt mixture
butter - cut into small pieces(230 grams)raisins(1/2 cups)butter - softened(1/4 cup) - 16
After 30 minutes, take out the pastry dough
- 17
Then roll out on a lightly floured surface and cut 4-inch (approximately) circles, fit dough circles into muffin cups and set aside in fridge for another 15 minutes
1/ all purpose flour (maida)(2 cup)butter - cut into small pieces(230 grams)corn flour(2 teaspoon) - 18
Take out the butter pastry shells are chilled and divide the butter, yogurt and raisin mixture equally into all cavities
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 19
Bake the Canadian Egg Free Butter Tart in the preheated oven for 15-20 minutes or until the filling is lightly browned and bubbling and the tart crust is golden
butter - cut into small pieces(230 grams)butter - softened(1/4 cup)brown sugar (demerara sugar)(1/4 cup) - 20
If you love a gooey filling, bake for 15 minutes and if you like a bit firm, then bake completely for 20 minutes
- 21
Once done, remove the Canadian Egg Free Butter Tarts from the oven and allow it to rest for about 10 minutes
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 22
Run a butter knife around the outer edges of the butter tart, remove it from the pan and allow it to cool completely on wire racks and serve
butter - cut into small pieces(230 grams)butter - softened(1/4 cup) - 23
Serve the Canadian Egg Free Butter Tart along with a ice cream for a delicious dessert for the party
butter - cut into small pieces(230 grams)butter - softened(1/4 cup)
About this recipe
A vegetarian Continental recipe with 1/ all purpose flour (maida), butter - cut into small pieces, salt. Ready in 1h 35m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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