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Butter tarts are uniquely Canadian and a beloved ooey gooey treat that's impossible to find south of the border. I don't get back to Canada often so if I want my most favorite dessert of all time, I'm going to have to make them myself. Since I'm not a baker, I used store bought pie shells and cut them to size. Raisins are optional (including raisins is a hotly debated issue in Canada lol) as are pecans. I added chopped pecans to 4 of them because yum.


12 premade pastry shells or pie shells cut to shape cupcake tin

1/3 cup JUSTEGG

2 tsp arrowroot starch

3/4 cup lightly packed brown sugar

1/4 cup light corn syrup

1/4 cup vegan butter, melted

1 tsp vanilla extract

1/4 tsp salt

1/2 cup raisins

(1/4 cup chopped pecans optional)


1. Preheat oven to 400°F. Wisk together JUSTEGG and arrowroot powder/starch, set aside.

2. Wisk together brown sugar, corn syrup, vegan butter, JUSTEGG mixture, vanilla and salt until smooth.

3. In each pastry lined cupcake sprinkle raisins (and pecans if using) in a single layer. Fill pastry shells 2/3 full with mixture.

4. Bake on bottom shelf of oven at 400°F for 18 to 20 minutes. Mixture will bubble up and overflow onto pastry; this makes the pastry crispy and sweet.

5. Cool completely on a wire rack before using a knife around the edge of each tart to remove from pan. **center will firm up if left to sit for 6 hours or overnight but good luck waiting.

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