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Vegan Butter Tart Recipe


  • pie pastry enough to fill 12-16 muffin cups, generally 1 crust
  • 1/3 cup raisins
  • 1/4 cup soft margarine
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1/4 cup corn syrup
  • 1/4 lyle's golden syrup
  • 1 egg replacer made with the water from the soaked raisins
  • 1/2 teaspoon vanilla


  • Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
  • In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
  • Using some of the water from the raisins, mix together your powdered egg replacer.
  • In a large bowl mix together the soft margarine, brown sugar, salt and syrups; stir well until sugar is dissolved and butter is creamed.
  • Add the egg replacer and vanilla and mix well.
  • Drain raisins and divide raisins equally into all shells; then divide butter mixture into all tarts.
  • Bake at 400F for 20 minutes; filling will be lightly browned but still bubbling.
  • These take a long time to set, place them in the fridge for a quicker set time.