Monday, April 30, 2012

Eggless Butter Tarts

          This time, for eggless baking, Gayathri had chosen butter tarts, and she had sent a link to the recipe at Joy Of Baking, one of my favorite stop for baking tips. The recipe and the procedure looked pretty much simple except for the egg replacing part. Since the pastry name itself was butter tarts, I didn't skimp on the butter, just went along with the recipe, replacing only the eggs. The end product turned out to be 'utterly, butterly delicious' (borrowing it from Amul), melt in the mouth goodies. If you like the taste of butter toffees, then this is for you..

Need To Have
For The Crust
  • All Purpose Flour - 1/2 cup + 2 tablespoons
  • Cold Unsalted Butter - 1/4 cup
  • White Granulated Sugar - 1/2 tablespoon
  • Salt - 1/4 teaspoon
  • Ice Cold Water - 1 tablespoon
For The Filling
  • Melted Butter - 2 + 1/2 tablespoon
  • Flax Seed Powder - 1 tablespoon
  • Milk - 3 tablespoon
  • Brown Sugar - 1/2 cup 
  • Vanilla Extract - 1/2 teaspoon
  • Raisins - 1/4 cup
  • Light Cream (Half & Half) - 2 tablespoons

          In a food processor, take the flour, salt, sugar and butter, pulse it till it becomes a crumbly mix. Now gradually add the water and pulse it once more till it forms a dough. Remove, shape it into a flat disc, wrap with a plastic wrap and leave it in the fridge for half an hour. After 30 mins, divide the dough into 6 parts, roll into thick discs about 4" in diameter (dusting with some flour when it sticks). Line a muffin pan with this and press it slightly to the bottom and sides. Leave it in the fridge while you prepare the filling. Take the flax seed powder and 3 tablespoon milk and warm it in the microwave for 30 seconds and leave it for at least 5 to 10 mins. Beat the melted butter with the sugar, add the flax seed and the vanilla extract, beat it well till it comes to a creamy texture. Now blend in the light cream, finally fold in the raisins. Remove the muffin pan from the fridge, spoon in the filling till 3/4th height of the crust. Bake it at 375F for 20 to 25 mins, till the crust turns golden. Leave it to cool completely, then remove it very carefully and serve it at room temperature or cold.

If you make the dough with your hand, make sure the butter is really cold, your hands will warm it.
It is a rich dessert, definitely not more than one for me, but absolutely delicious.
Check the oven after 20 mins.
You can roll out the whole dough and cut out circles with a cookie cutter.

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  1. Wow those cute looking tarts looks fabulous,love the flax seed powder as egg replacer..

  2. Splendid version!! so pretty and perfectly done butter tarts !!

    Ongoing event CC:Spring Seasonal Food

  3. Rich & delicious, tempting dessert!!!

  4. Good that you substituted the eggs with atleast one healthy ingredient(flax seed powder)...BTW the tarts look awesome. I love the click where you have cut and showed the inside part. Looks so delicious. I substituted the eggs with tofu...need to note down other egg substitutions too...good one.

  5. Brown sugar, butter and cream do make for such a great filling. Also, I love the look of these-very enticing. Nice to learn that flax seed powder makes for a great egg substitution. Well done.

  6. Looks absolutely delicious. Yep, as u said this is a very rich dessert but never mind eating once in a while.

  7. looks yum, would love to try this :)

  8. perfectly baked Tarts looks so delicious....your filling sounds so yummy n healthy too...great choice!!

  9. looks so cute and delicious.

  10. very very tasty..and informative!i did not know that you could replace egg with flaxseed powder..noted this..thanks.

  11. so true.. was utter butterfly delicious.. like the healthy twist :)

  12. Tarts look absolutely delicious. Flax seeds powder is a nice substitute to add in the mixture. Nice doing the challenge with you...

  13. Ingredients are awesome, so it MUST be good!

  14. butter tart looks perfect,. must be delicious

  15. Delicious and yummy filling...perfectly done.

  16. CUte looking tarts, looks yummy...

  17. Flax meal must have given a nice texture to the tarts. I used Corn starch for binding the contents.. along with some bread.. loved the taste.. Fun to bake them, no :)

  18. That's a healthy tart with Flax meal looks so cute... looks so perfectly done, should try this version next time