Discover the ultimate Eggless Gluten Free Butter Tarts: rich, gooey, and utterly irresistible. Perfect for indulgent treats without compromise!
Delightfully Decadent Treats for Everyone to Enjoy!
If you’re craving the classic taste of butter tarts but need to avoid eggs, there’s a gluten-free, eggless butter tart recipe that is perfect for you! This recipe features a rich, gooey filling paired with a perfectly flaky crust, making it just as indulgent as traditional butter tarts. It’s an excellent alternative for those with egg allergies or specific dietary preferences, ensuring that everyone can enjoy this delightful treat.
The process of making these butter tarts is straightforward and accessible, making it easy to whip up a batch for any gathering. With detailed instructions on preparing both the filling and the pastry, bakers can create a delicious dessert that is sure to impress. Whether you’re an experienced baker or a novice, this recipe allows you to indulge in the beloved flavors of butter tarts without compromising on dietary needs.
Indulge in a Decadent Delight That Melts in Your Mouth!
Hey foodies, thanks for watching. I’ve got Krystyne here and thank you very much for coming Krystyne. Thanks for having me. And we’re going to make butter tarts but there’s a little twist in this and… Because they need to be eggless. They need to be eggless.
And I thought, you know what, what a great challenge. Let’s make eggless butter tarts. I’ve never done it. Have you ever done it? No. That’s why I asked if you could do it. Let’s do it. So let’s start with the filling and we are going to grab a small bowl which.
Is right to your right there. Okay and we’re going to put the brown sugar in. And you can be the mixer and we can put maple syrup. Now the recipe does call for corn syrup or maple syrup I like maple syrup because it’s good. It makes it taste maple-y and yummy. Yeah,.
It does make it taste maple-y and yummy. And then I’m going to add a bit of vanilla and we’ve got our butter here. Do you want to scrape that out for me? Great. And actually, I’m going to use one of these containers because we need to mix this egg replacer and we’re.
Using an egg replacer from Bob’s Red Mill. Yeah, Bob’s Red Mill egg replacer. And if you don’t have that you can always use psyllium or flax meal depending on what your diet is. And I’m going to use two tablespoons of that and I’m just going to grab a fork right from.
There and then I’m just going to whisk it up And what this is going to do when you’re baking it is it’s going to gel essentially like an egg would. That’s the hope. Yeah, that’s the hope. Because if not we’re eating really runny butter. Really, really runny butter tarts are good. So that’s okay. I have an.
Aunt who’s like, I want runny butter tarts, only give me runny butter tarts. And I was like, okay. I went to a bakery with my dad the other day and we bought butter tarts after being in a doctor’s office and they were not runny. And he’s like, it’s too cold in their place because.
They’re not running enough. Okay, so we’ve got that. And I think we should scrape that out just to make sure we get all that goodness. And I’m going to toss in the salt as well. Here we go. So you mix that up and get rid of these. That looks great. What do you think? Kind of looks like butter tart.
Goo. It does look a bit like butter tart goo. What do you call it when it’s like goo like this? I call it butter tart goo. But butter tart goo. Yeah, it works. Yeah. Mix? Don’t know if goo is the right word for… Because it’s yeah, it’s sticky gooey. Sticky gooey. Yeah.
All right. So let’s set that aside. And on to pastry. Yes. And on to pastry. So we’re going to grab another bowl and oh, I forgot to get the butter out. It’s important to have really cold butter. And that’s such a difference. That’s why I kept it in the fridge. Yep. So we’re just.
Going to set that there. Let’s put our flour in and we’re going to put our yeah, so all the dry ingredients are going to go in. Salt. That’s our egg replacer. Egg replacer. Well, half of the egg replacer. There we go. Give that a light stir. Okay. And then I’m going to set those there for a.
Moment. We’re going to put the butter in there. Toss that behind you and you can use your hands. You can use a spoon. I find using your hands once just to break up the butter a little bit really helps. That’s kind of fun. It’s like being a kid. My great.
Grandmother’s pastry knife. Yes. Those are great. Yeah. These are my pastry knives. Yeah, it works. Okay. So we’re going to add yeah, the water. No, add all the water. We’re going to add the vinegar as well. And the vinegar, what it does is it creates just a little bit more air, some more.
Air pockets for it. Because we’re using a gluten-free all-purpose flour. What’s your favorite all-purpose gluten-free flour? Frankie’s what? Do you realize how much I use this? And I don’t even realize how much I use it because like even to make macaroni and cheese, I do a roux to.
Start my cheese sauce. I use the gluten-free flour and we do like you make a stir fry and instead of using cornstarch, I use the flour and you make just about everything we make has to have a sauce on it. For my one son has EOE and he can’t eat anything dry. So he has to have everything.
With the sauce. So it’s like almost every single night I’m making sauce, but I’m using your flour to make more sauce to make it. Yes. Anyway, we use it all the time. So I get, you like it. Yeah, I like it. I’m glad you like it. Thanks. Okay. It’s good and it works well and it doesn’t, like it doesn’t.
Taste like you wouldn’t, you wouldn’t know that it wasn’t gluten-free, right? That’s what’s nice about it. I really like that as well about it. Whereas some some gluten-free flour blends out there, you can either taste the starch or it’s too beanie or you can get the grittiness from too.
Much rice or something like that. Yeah. It’s a nice blend. I always laugh when you make something at our house and you make it with that and then you take it to like my mom and dad’s house or something and you give something to my mom and dad and they’re like, they have no idea.
And then you tell them afterwards, oh, that was gluten-free. Oh, oh, it was. Yeah. They can’t change the reaction. Nope. They still liked it. Yeah. There’s a real stigma with, with eating gluten-free I find. Yeah. Well, cause a lot of gluten-free things taste like cardboard. Yeah.
Which is, ich. Yep. But not this. So you are probably seeing me really need this and really work it. Yep. And if this were, yeah, if this were a regular wheat flour, this would be so tough at this point. Whereas right now it’s not. It’s gonna say with regular flour, it’s like as few.
Turns as you can, just enough to incorporate it. And this you can keep going and going. Yeah. It’s, it’s really nice that way. Okay. So I’m going to pour this out onto the counter. So I think we’re pretty well mixed there. I don’t even need that anymore because my hands are just.
Covered. Look at that. It’s like a little sponge. It is. Oh, that looks nice. So we are going to need some of the dusting flour. And do you want to, perfect. I’m just going to spread that out. That much. That’s all right. Oh, you can never have too much there. So you look at that and.
Keep adding to it. Do you want to roll or do you want me to roll? You can roll. Okay. I’ll let you roll. I’m just going to roll this out. And do you want to grab a small knife on the wall there? Okay. So all we’re doing is, oh, it needs to be rolled down a bit more. Oh, sorry. And I’m not even rolling the whole thing.
Out. I mean, I could roll it all out, but I’m just going to keep rolling it as I need it. And then, and then when I fill all 12 or 24 butter tarts, so we need some circles. So I just got a good circle. I’m just going to freehand that. Pan. There we go. We’re going to pick it.
Up. And I’ve got an ungreased muffin pan here. And that’s just going to go in. Oh, it’s breaking a little bit, but I think we can work around that. We’re going to change it with a little piece of pastry. Perfect. That looks pretty good, doesn’t it? So we’re going to go ahead.
And we’re going to do the rest of these and we’re going to see what the next step is. These look really good, but we did end up using this magic machine. Yeah, it’s a butter tart press. And so we just used a bit of plastic wrap and we just squished it in and boom. I mean, it goes really nice and.
Quick. We don’t have to worry about portion control because it’s just it just fits and it squishes and it which works great. Yeah, which is nice. So let’s pour the filling into. There we go. As much as we can get, I guess. Oh, oh my goodness. Look at that. And then as simple as you poured it into there,.
We’re going to pour it into here and I’m going to fill them up. I think about two thirds. What do you think? I was going to say no more than two thirds unless you want to mess in the oven. Yeah, and I’ve I went camping and well to the cottage and I made.
Butter tarts at the cottage because I wanted to make something special for everyone. And I got a little ambitious and filled them all up. Did you really? I got to spend the rest of the day cleaning the oven because it was just smoky in that place. Oh my goodness. Too bad it wasn’t like one of those push.
Button cleaning oven things. Oh, it probably was. It was so sophisticated. Those look really good. Yeah, they look pretty good. Okay. And then what we’ve also got. Oh, that one’s a little on the full side. That one’s a little on the full side. That’s right. We’ll see how much that one expands. I’ve also got some. Oh, I did it again.
Some metal filled ones. Yeah. Why don’t you grab a spoon from this drawer? There you go. We can cheat. Yeah, we’ll cheat. I’m just going to grab that spatula and I’m going to scoop some of this out. A whole two spoons worth extra. Yeah, absolutely. Let’s take.
Some from that one as well. I’m not spilling everywhere. Perfect. Okay. And the last of it. Look at that. That’s great. How much there? Anywhere else that needs it? No, I think we’re good. I think we’re good. So this is going to go into a preheated oven of 350 degrees.
Fahrenheit or 175 Celsius for about 15 minutes or until they’re bubbling and you can see the crust starts to get golden. Perfect. We’ll see in a moment. Oh, thank you. These do look yummy, don’t they? Very yummy. Yeah. And they set up really nicely.
They did. We pulled them out of the oven after about 15 minutes. You were even questioning like, oh, is that even long enough? Because they didn’t look like they were quite done yet. No, they don’t. I mean, this one looks a little wet and you can see it. I don’t know if it’s going to show up on.
Camera. A little bit of moisture. But I mean, this one looks perfect. Yeah. Yeah. They look absolutely great. I’m really impressed with how they look. Somewhere. Now we can taste them. We do have to taste them. Because that’s the big thing. You need to pick up a tea and a butter tart. I didn’t boil the water for the tea. I’m.
Sorry. Well, we’ll have them without tea. Yeah. I don’t think I’ve ever had a butter tart come out so nicely. Look at the bottom of that. Oh my goodness. It’s so firm. No soggy bottom. No soggy bottom. So do you want that one or do you want a different one? Doesn’t matter. I love this one.
It came right out. Look at that. I was wondering if it was going to stick. I was thinking it was going to stick from that little bit of sugar there, but no, it didn’t. Oh, wow. That’s awesome. Oh, it smells good. You smell maple. Yeah. That’s what I like about maple syrup.
I’ve never done maple butter tarts. No? No. Always like cornstarch or? No, it doesn’t have. It’s just butter, brown sugar. Really? Yeah. It’s a really, really simple recipe. It’s an ancient recipe, but it’s really, really simple. Well, that’s.
It. And it’s just butter. Yeah. Well, you’re going to have to say just butter tart. I’m going to have to get that recipe. Maybe I’ll give that a try. It’s good. Well, let’s give this a try. All right. Mmm. Oh, that’s really nice. Mmm. That’s really good. The thing that really pops out for me is.
How flaky that crust is. Crust is really flaky and it’s gooey, but it’s not running out and pouring. But it didn’t go up crystal-y on the bottom. Mm hmm. I mean, it’s a really nice pastry. I mean, the filling is great. I really like how it’s like it’s gelled up really nicely.
That is so good. I’ll be honest with you, I didn’t think it was actually going to work this well. I thought we’d be like spooning it out with our fingers or something, but… That worked really well. It worked really well. If you’re looking for the recipe, you can visit glutenfreeguy.ca.
You can also follow me on Facebook, Instagram, LinkedIn, and Pinterest. And look for the next episode when we’re making this. See you again soon. That is so good. I think I like these better than the egg ones. That’s really good.
