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Image shows butter tarts stacked and plated on a white plate with a white background

The Best Classic Canadian Vegan Butter Tart Recipe

This classic Canadian vegan butter tart recipe is the perfect smooth texture. Crispy, Flaky crust surrounds a gooey, buttery, caramelized filling. Incredibly easy to make-you will have your vegan Christmas baking done before you know it!

Course Dessert
Cuisine Canadian, vegan
Prep Time 10 minutes
Cook Time 20 minutes
cooling time 4 hours
Total Time 30 minutes
Servings 15 tarts
Calories 300 kcal
Author Megan Kerry


  • 15 Tart Shells I used the No Name brand by Superstore (Loblaws) as they are vegan, and taste great! Feel free to make your own homemade!!
  • 1/2 cup Vegan Butter I used Vegan Becel
  • 1/2 cup packed brown sugar
  • 1/2 cup golden corn syrup I used "Beehive" brand
  • 2 portions Egg Replacer 2 tbsp. powder mixed with 6 tbsp. water. I used Bob's Red Mill. Do NOT use a flax egg. This will ruin the texture of the tart and look weird.
  • 1 tbsp. Cornstarch mixed with 1 tbsp. cold water
  • 1 tsp vanilla


  • 30 Toasted Pecan/Walnut Halves
  • salt I sprinkled the smallest pinch over each tart before baking
  • raisins If you like raisins, soak them for about 10 minutes FIRST in boiled (super hot) water to re-hydrate first;)


How to Make The Best Classic Canadian Vegan Butter Tarts

  1. Remove 15 frozen pie tarts from the package and lay them out on your baking sheet lined with a piece of parchment or a silicone baking mat in case they spill over while baking. They will defrost while you are putting together your filling.

  2. Preheat your oven to 400 degrees Fahrenheit.

  3. In a medium sized bowl or stand mixer, cream together your vegan butter and brown sugar. 

  4. Stir in your Beehive corn syrup until everything is incorporated.

  5. In a separate small bowl, mix up your egg replacer. Add your egg replacer to your butter mixture. Stir to combine.

  6. In a separate small bowl mix your cornstarch and water. Add this to your butter mixture and stir to combine.

  7. Add your vanilla to the mixture and stir to combine.

  8. Fill your prepared tarts 1/2 to 3/4 of the way full.

  9. Sprinkle 1 tablespoon of soaked raisins in each tart if using

  10. Place two pecan halves on top of each filled tart and sprinkle each tart with the smallest pinch of salt. This really adds to the flavour and makes the caramel pop!

  11. Place your tarts into the oven for 20-24 minutes. 

  12. They will be bubbly when you take them out. Let them rest on the stove for 5 minutes until they stop bubbling, then place them in the fridge to set. I left mine for about 4 hours and they set up beautifully! If you prefer a runnier centre you can skip this set and let them cool on the counter.

Recipe Notes

**This mixture almost looks as though it is separating before it bakes. This is totally normal don't worry! Once it gets bubbling in the oven it comes together beautifully!!

**Fill your prepared tarts only about 1/2 to 3/4 of the way full. I used an ice cream scoop to fill my tarts and it was the perfect amount! This will prevent them from spilling over when they are cooking.


You can change the add-ins to include anything you prefer your tart to have-such as raisins or walnuts.