Though there are certainly opinions when it comes to these sweet Canadian mini tarts (namely, should they or should they not contain raisins), many recipes for classic butter tarts call for corn syrup.
However, this really isn’t a requirement and you can make incredible, gooey butter tarts without using corn syrup at all – in fact, this recipe has a lot of flavour complexity that makes it, in my opinion, preferable!
How to Make Butter Tarts Without Using Corn Syrup
This recipe is incredibly easy, but I do recommend making your pie crust at least a few hours (if not a few days) in advance.
And please make your own – it’s so simple and it elevates the flavour so much. And makes the tarts even more buttery!
Roll out your pastry on a lightly floured surface and then use a circular cutter to cut out 12 10cm (4-inch) circles.
Transfer the dough circles to the divets of a muffin tin; try not to stretch the dough too much. You will likely have to fold in a few places to get the tins lined.
Now, move the tin to the freezer for at least 10 minutes – just while you get the filling together.
The filling is really similar to what I put in my pecan pie – except that I don’t use pecans! I opted not to go for raisins in these tarts (they’re not my favourite), but you can also go ahead and add them in if you’d like to.
To make the filling, whisk together some dark brown sugar, maple syrup, eggs, some melted butter, a bit of salt, a splash of apple cider vinegar (these two ingredients curb the cloying sweetness) and some vanilla extract.
Vigorously whisk all of this until nice and foamy, and then transfer the filling to a large measuring jug – or something with a good pour spout.
Remove the muffin tin from the freezer and then pour the filling equally into all of the pastry shells.
Now, it’s time to bake! Move the tarts to a 220°C/425°F oven for 5 minutes before reducing the temperature to 180°C/350°F.
Starting at a high temperature ensures that the crust gets nice and crisp before the filling overbakes.
Bake the tarts for a further 15 minutes or so. You’ll notice the filling puff up significantly – don’t worry, this is normal.
Once it’s very puffed but still wobbly inside, and the pastry is a deep golden brown, go ahead and remove the from the oven.
Now comes the hardest part – wait until they’re completely cooled before unmoulding and serving!
Butter Tarts Without Corn Syrup
Equipment
Ingredients
- 1 recipe for easy pie crust chilled
- 100 g (½ cup) dark brown sugar
- 80 g (¼ cup) maple syrup
- 2 eggs
- 50 g (4 tbsp) unsalted butter melted & cooled
- 3 g (½ tsp) salt
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 220°C/425°F. Lightly flour a clean work surface. Roll out the pie crust to about 5mm (¼in) thickness. Use a 10cm (4in) circular cutter to cut out 12 rounds.
- Place each round into the well of a muffin tin, pressing lightly to line it – you may have to fold in some places. Move the tin to the freezer for at least 10 minutes.
- In a large mixing bowl, add the brown sugar, maple syrup, eggs, butter, salt, vinegar and vanilla. Whisk until thoroughly combined and frothy – about 45 seconds. Transfer to a large measuring jug (or something with a pour spout)
- Remove the muffin tin from the freezer. Pour the filling into the tart shells, evenly distributing it between the 12 tarts. Move it to the oven.
- Bake for 5 minutes before reducing the oven temperature to 180°C/350°F. Bake for another 15 minutes, or until the filling is puffed and caramelised around the edges and the pastry is golden. Allow the tarts to cool completely in the tins before unmoulding and serving.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This recipe for butter tarts without corn syrup is achingly easy and very quick to make. The results are sweet, gooey and so craveable!
Do you want to make homemade butter tarts? Have any questions? Let me know in the comments!
