Canadian Egg Free Butter Tart Recipe (Eggless)
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 1/2 cups |
| Butter (cut into small pieces) | 230 grams |
| Salt | 1/2 teaspoon |
| Raisins | 1/2 cup |
| Butter (softened) | 1/4 cup |
| Brown Sugar (Demerara Sugar) | 1/4 cup |
| Corn Flour | 2 teaspoons |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Nutmeg Powder | 1/4 teaspoon |
Nutritional Information
(Per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sugars | 10 g |
| Protein | 4 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 250ยฐC (482ยฐF). Grease muffin pans with butter to prepare for baking the egg-free butter tarts.
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Prepare the Dough: Cut the butter into small cubes and combine it with the flour and salt in a mixing bowl. Using your hands, mix until the flour and butter are well blended. Gradually add cold water, one teaspoon at a time, kneading until you achieve a smooth pastry dough.
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Chill the Dough: Wrap the dough in plastic cling wrap and refrigerate it for 30 minutes to firm up.
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Soak the Raisins: While the dough chills, place the raisins in a bowl and soak them in hot water for at least 30 minutes. After soaking, drain the excess water and set aside.
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Make the Filling: In a medium-sized mixing bowl, combine the hung curd, softened butter, and corn flour. Mix well using a wooden spatula until smooth. Add in the brown sugar, vanilla extract, cinnamon, and nutmeg, stirring until you have a creamy mixture. Fold in the drained raisins.
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Shape the Tart Shells: After the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch thickness. Cut out approximately 4-inch circles and fit them into the greased muffin cups. Chill these pastry shells in the fridge for an additional 15 minutes.
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Fill and Bake: Once chilled, evenly distribute the butter, yogurt, and raisin filling into each pastry shell. Bake in the preheated oven for 15-20 minutes, until the filling is lightly browned and bubbling, and the crust is golden. For a gooey filling, aim for 15 minutes; for a firmer texture, bake for the full 20 minutes.
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Cool and Serve: After baking, remove the tarts from the oven and let them rest for about 10 minutes. Use a butter knife to carefully run around the edges of each tart, gently removing them from the pan. Allow to cool completely on wire racks.
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Enjoy: Serve the Canadian Egg Free Butter Tarts warm or at room temperature, ideally accompanied by a scoop of ice cream for a delightful dessert that will impress at any gathering.
Indulge in this eggless version of a classic Canadian treat, perfect for those with dietary restrictions yet rich in flavor and nostalgia.
