Butter tarts are one of the most comforting sweet treats you can bake at home. They have a flaky crust and a rich, gooey caramel center that tastes amazing.
Traditional recipes usually rely on eggs to set the filling, but my eggless classic butter tarts give you that exact same gooey texture without any eggs at all.
This makes them a great option if you have an egg allergy, follow an egg free lifestyle, or simply ran out of eggs in your fridge.
The simple trick is using a little bit of cornstarch and cream to get that perfectly thick, sweet filling.
You will love how easy they are to put together, especially when served warm fresh from your oven.
Why You’ll Love It
Rich Maple Flavor – Dark brown sugar and pure maple syrup create a deep, buttery filling with warm caramel notes.
Perfect Gooey Texture – Each tart has a silky center that sets softly while staying wonderfully gooey.
Buttery Pastry – The homemade shells bake into golden, crisp-edged pastry with a tender, flaky bite.
Sweet Raisin Contrast – Thompson raisins add chewy texture and a fruity flavor that balances the rich filling.
Ingredient List
For the Tart Shells
- 1 1/2 cups All-Purpose Flour
- 1 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1/2 cup Cold Unsalted Butter
- 4 tbsp Ice Cold Water
For the Butter Tart Filling
- 1/2 cup Unsalted Butter
- 1 cup Packed Dark Brown Sugar
- 1/3 cup Pure Maple Syrup
- 2 tbsp Cornstarch
- 1/4 cup Heavy Cream
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 1/2 cup Thompson Raisins
Directions
Step 1
Make the pastry crust by whisking all-purpose flour, sugar, and salt together in a bowl. Cut in cold unsalted butter with a pastry blender until pea-sized crumbs form, then stir in ice water one tablespoon at a time until the dough comes together.
Shape into a flat disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
Step 2
Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
Step 3
Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut out 4-inch rounds using a cookie cutter and press each round into the bottom and up the sides of the muffin cups, then divide raisins among the pastry bottoms.
Step 4
Melt unsalted butter in a medium saucepan over medium-low heat. Stir in dark brown sugar, pure maple syrup, and cornstarch, whisking constantly until smooth and simmering.
Step 5
Remove the saucepan from the heat and whisk in heavy cream, vanilla extract, and salt until completely blended and silky.
Step 6
Spoon the warm brown sugar filling into each prepared tart shell, filling each about two-thirds full.
Step 7
Bake at 375°F (190°C) for 16 to 18 minutes until the pastry edges are golden brown and the filling is bubbling actively.
Step 8
Let the tarts cool in the pan for 15 minutes to allow the gooey centers to set, then gently run a thin spatula around the edges and transfer to a wire rack to cool completely.
Tips
Keep The Pastry Dough Cold
Use butter and ice water straight from the refrigerator, and add the water one tablespoon at a time. Stop mixing as soon as the dough holds together when pressed.
If the dough feels soft or greasy while rolling, chill it for another 10 to 15 minutes. Cold butter helps create tender pastry with a light, flaky texture.
Roll And Cut Evenly
Roll the dough to an even 1/8-inch thickness so the tart shells bake at the same rate. Rotate the dough as you roll to help prevent sticking and uneven spots.
A 4-inch cutter should leave enough pastry to reach up the sides of a standard muffin cup. Press the dough into the corners gently without stretching it, since stretched pastry can shrink during baking.
Coat The Muffin Tin Well
Lightly grease the muffin cups, including the upper edges where the pastry may touch. This makes it easier to lift out the sticky tarts after they cool.
Press each shell firmly against the bottom and sides, but avoid making holes in the dough. If any small cracks appear, patch them with a little extra pastry before adding the raisins.
Try These Next
- Eggless Classic Southern Pecan Pie
- Eggless Custard Pie
- Eggless Portuguese Custard Tarts
- Eggless Sticky Toffee Pudding
Questions You Might Have
Why is cornstarch used in the filling?
Cornstarch helps the butter tart filling thicken and set as it cools, while keeping the center soft and gooey.
Whisk it thoroughly with the brown sugar and maple syrup before the mixture simmers so the filling stays smooth.
Eggless Classic Butter Tarts
Ingredients
Equipment
Method
- Make the pastry crust by whisking all-purpose flour, sugar, and salt together in a bowl. Cut in cold unsalted butter with a pastry blender until pea-sized crumbs form, then stir in ice water one tablespoon at a time until the dough comes together. Shape into a flat disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
- Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut out 4-inch rounds using a cookie cutter and press each round into the bottom and up the sides of the muffin cups, then divide raisins among the pastry bottoms.
- Melt unsalted butter in a medium saucepan over medium-low heat. Stir in dark brown sugar, pure maple syrup, and cornstarch, whisking constantly until smooth and simmering.
- Remove the saucepan from the heat and whisk in heavy cream, vanilla extract, and salt until completely blended and silky.
- Spoon the warm brown sugar filling into each prepared tart shell, filling each about two-thirds full.
- Bake at 375°F (190°C) for 16 to 18 minutes until the pastry edges are golden brown and the filling is bubbling actively.
- Let the tarts cool in the pan for 15 minutes to allow the gooey centers to set, then gently run a thin spatula around the edges and transfer to a wire rack to cool completely.