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Home » Recipes by Course » Desserts

Published: Dec 15, 2017 · Modified: Dec 13, 2019 by Cathy · This post may contain affiliate links

Home » Recipes by Course » Desserts

Gluten Free Butter Tarts with Dairy Free Option

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Gluten Free Butter Tarts have a tender, flaky golden crust containing delicious sweet maple filling. You can add nuts, raisins, coconut, or leave them plain according to your personal preference. These can also be made dairy free without sacrificing any deliciousness!

Gluten Free Butter Tarts (Dairy Option) with Pecans CathysGlutenFree.com
Gluten Free Butter Tarts with Pecans

Butter Tarts

Butter tarts are a favourite traditional treat in Canada. They're a little like a small pecan pie with a somewhat runny filling. Canadians are very opinionated about whether they should contain raisins or nuts. Some people prefer the tarts to be runny while others like them to be less messy.

For another great Canadian dessert, try Date Squares with Raisins.

Gluten Free Butter Tarts

This is the recipe for butter tarts just the way we like them. Since they're made with my Gluten Free Pie Crust that people don't know is gluten free unless I tell them, they are a regular "go-to" whenever I need to bring food to someone's house or we're having company.

Options

I like butter tarts with nuts, and my husband likes them with raisins, so I usually make one half of them with raisins and the other half with pecans. Other add-in options would be currants, coconut, or nothing at all. This recipe is easy to customize because you simply drop the extras into the unbaked tart shells before spooning in the filling.

Dairy Free Butter Tarts

If you need dairy free butter tarts, simply substitute coconut oil for the butter. In that case, they're not really butter tarts, I suppose, but they're delectable, just the same!

Gluten Free Butter Tart Closeup CathysGlutenFree.com
Gluten Free Butter Tart Closeup

Efficiency Tips

For maximum efficiency, you can prepare the ball of dough for the crust and cook your tart filling the day before baking. Then, while your oven is preheating, roll out and cut your crusts, fit them into muffin tins, and spoon the filling into them.

If you wish, you can make your tart shells and filling the day before you bake them, but store them separately. The shells keep well in the muffin tins, covered in plastic wrap, in the fridge for a day. The filling can be kept in the refrigerator for a few days. You'll just need to stir it before spooning it into the prepared shells.

One advantage to preparing the crusts and filling ahead of time is that you'll be putting chilled filling into cold shells. This results in flakier crusts than you'd get if you used warm filling. Read more about achieving flaky crust in this post about Gluten Free Pie Crust.

Note about Crust Quantity

The Gluten Free Pie Crust recipe will make much more than you need for these two dozen tarts.  The remainder will keep well for a few days in the refrigerator or a few weeks in the freezer. It's great to be able to pull out later when you'd like to whip up a pie!

Removing the Tarts

After baking your tarts, try to avoid the temptation to take them out of the pans right away. They might fall apart if you try to remove them while they're still warm. If you want to scoop one out with a spoon and eat it, though, I won't judge! The secret to removing your tarts whole without having them falling apart is to let them cool for an hour before you take them out of the pans.

Storing Butter Tarts

Refrigerate any uneaten butter tarts for a few days. They also freeze well.

Butter Tarts with Tender Flaky Gluten Free Crust CathysGlutenFree.com
Print Pin Recipe

Gluten Free Butter Tarts with Dairy Free Option

CathysGlutenFree.com
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 24 tarts
Author Cathy

Ingredients

Gluten Free Crust

  • 1 large egg separated
  • juice of half a lemon
  • cold water
  • 2 cups tapioca flour
  • 1 cup chickpea, garganzo bean flour, OR organic soy flour
  • 1 cup white rice flour plus more for rolling
  • 1 tablespoon fine sea salt
  • 1 pound 454 g pure lard

Butter Tart Filling

  • ½ cup butter at room temperature (Use coconut oil for dairy free version.)
  • 1 cup organic raw sugar
  • ½ cup pure maple syrup
  • 2 large eggs whisked
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vinegar
  • 1 cup raisins pecans, walnuts, shredded coconut OR currants, or any combination to equal 1 cup

Instructions

Gluten Free Crust

  • Separate the egg, putting the white into a mixing bowl and the yolk into a 1-cup measuring cup. To the yolk, add the juice of half a lemon and enough cold water to bring it up the one cup mark. Chill this in the refrigerator while combining the flours. Leave the egg white at room temperature.
  • Whisk together the flours and salt.
  • Cut lard into the flour mixture until it is in lumps about the size of peas.
  • Whisk the egg white until it is foamy.
  • Add the yolk mixture to the flour mixture and stir about 7 or 8 times.
  • Pour the foamy egg white over all and stir a few more time until the dry part is just barely all incorporated.
  • Chill this dough in the refrigerator for an hour or overnight. You could prepare the butter tart filling during this time.
  • On a well-floured surface (Use any of the flours used in the recipe), roll out the dough to desired thickness. Cut into 24 rounds with a cutter or sharp-edged bowl. 4 ¼-inches in diameter works well for the cups of my 12-muffin pans.

Filling

  • Whisk together the butter, sugar, syrup, eggs, vanilla, and vinegar in a saucepan. Cook, stirring constantly, until the mixture is just on the verge of a boil. Pull it off the heat before it starts to boil. For best results with the flakiest tart crust, allow the filling to cool at least to room temperature before putting it into the prepared shells.
  • Preheat oven to 425 F.
  • Divide the raisins, currants, coconut, and/or nuts evenly among the pastry tart shells. You might use ½ cup raisins in one pan and ½ cup nuts in the other.
  • Then spoon about a tablespoon of filling into each prepared tart shell. You'll divide up what you have, but start with small amounts, so you don't run out.
  • Bake 15 - 20* minutes until crusts turns brown.
  • Remove from oven, and allow to cool 1 hour before removing from tins.

Notes

  • Watch your tarts closely the first time you bake them. They are baking at a high temperature. I've tested this recipe with an oven thermometer. However, if your oven temperature tends to be high, 15 minutes may be too long!
  • On the other hand, as I've made these tarts many times over the years, we find that we prefer them overdone rather than underdone. The sugars caramelize nicely,  the crust crisps up, and they are generally easier to remove from the pan.
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Follow me for more great recipes.@CathysGlutenFree

Gluten Free (Dairy Free) Butter Tarts CathysGlutenFree.com
Gluten Free (Dairy Free) Butter Tarts
Gluten Free Butter Tarts with a Dairy Free Option CathysGlutenFree.com
Gluten Free Butter Tarts with a Dairy Free Option

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Reader Interactions

Comments

  1. Gabrielle @ eyecandypopper says

    December 15, 2017 at 12:15 pm

    That sounds delicious! I love mine with pecans 🙂

    Reply
    • Cathy says

      December 15, 2017 at 3:09 pm

      Thank you, Gabrielle! I like pecans best, too.

      Reply
  2. Nicole says

    December 15, 2017 at 12:32 pm

    I love seeing classic desserts made gluten free, especially when people can't tell the difference. That's always a victory. For me, it's accompanied by a smug smile. Haha. 🙂

    Reply
    • Cathy says

      December 15, 2017 at 3:11 pm

      That's my goal - gluten free food that's as good as any other!

      Reply
  3. Elaine @ Flavour and Savour says

    December 15, 2017 at 12:34 pm

    Christmas isn't Christmas without butter tarts! Love this gluten-free option! Thanks for all your hard work in creating it!

    Reply
    • Cathy says

      December 15, 2017 at 3:12 pm

      Thanks, Elaine! My motivation in creating the recipe wasn't entirely unselfish!

      Reply
  4. Dana says

    December 15, 2017 at 1:35 pm

    Oh, how I miss butter tarts! They have "pecan pies" here in the US, but something seems amiss with them. They just aren't the same. These looks so. friggin'. delicious.

    Reply
    • Cathy says

      December 15, 2017 at 3:17 pm

      Thank you, Dana! My American sons-in-law really enjoy them, and my Canadian kids living in the US ask for them regularly!

      Reply
  5. Leslie says

    December 15, 2017 at 3:39 pm

    I'd never thought to use currants - good idea! These look fabulous!

    Reply
    • Cathy says

      December 15, 2017 at 3:54 pm

      I think that currents may have been a more popular Canadian choice in years gone by. Maybe they'll make a comeback! Thanks for stopping by, Leslie.

      Reply
  6. Deb says

    May 28, 2018 at 12:03 pm

    This recipe is awesome! perfect crust. I served them at Easter and no one knew they were GF! I tried the recipe a second time and substituted sorgrham for Chick pea flour. It was a bit flakier but that could just be climate and the baker lol. I also had a lot better rolling success when I used the pastry day after mixing so it was good and cold.
    Thank You for this recipe..good pie and bread are what I missed most being GF..this took took care of one.
    cheers,
    deb

    Reply
    • Cathy says

      May 28, 2018 at 1:03 pm

      Thank you so much for sharing this with me! It makes me happy to know that another person has discovered how good gluten free pie crust can be!
      I'm glad that you've discovered better results by letting your dough sit in the fridge for a day. I'm not sure how many people have the patience!

      Reply

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