How to Make Eggless Tarts (Eggless Tart Shells)
Tarts are crusty and thick but small and cute and make a fabulous base for desserts. We bring you an Indian style eggless tart made using butter, flour and salt. Almonds can be added for a special touch. These Eggless Tarts can be baked with a sweet or savoury filling.
A large percentage of our readers is Indian and therefore, we decided to go ahead and develop a recipe that did not contain eggs. This led to a few fails (read hilarious) but in the end, we were able to develop this full-proof Eggless Tart Shells recipe.
Rub the butter lightly with your fingertips while making these eggless tarts to master the art of making perfect tarts. We recommend adding only ice-cold water during the preparation to prevent the butter from melting and making a sticky mess.
How to Make Eggless Tarts
- Sieve the salt and flour together to start making eggless tarts.
- Gently rub the butter with your fingertips into the flour and mix.
- Slowly add the water and knead until a stiff dough is obtained. Refrigerate the dough for 15-20 minutes.
- Dust the pastry board and rolling pin with some flour. Knead the dough again before dividing it into 10 portions.
- Roll out each portion into 4” diameter circle. Place them in 3” diameter circle tart moulds. Press the circle gently so that the edges are formed around the case.
- Prick all over using a fork.
- Arrange the eggless tart shells on a baking tray and bake for 12-15 minutes in a preheated oven at 400°F.
- Remove the eggless tarts once they turn golden brown and allow them to cool on a wire rack. Use them as desired.

Eggless Tarts (Eggless Tart Shells)
Ingredients
- ¾ cup butter
- Salt to taste
- 1 ¾ cups plain flour
Instructions
- Sieve the salt and flour together to start making eggless tarts.
- Gently rub the butter with your fingertips into the flour and mix.
- Slowly add the water and knead until a stiff dough is obtained. Refrigerate the dough for 15-20 minutes.
- Dust the pastry board and rolling pin with some flour. Knead the dough again before dividing it into 10 portions.
- Roll out each portion into 4” diameter circle. Place them in 3” diameter circle tart moulds. Press the circle gently so that the edges are formed around the case.
- Prick all over using a fork.
- Arrange the eggless tart shells on a baking tray and bake for 12-15 minutes in a preheated oven at 400°F.
- Remove the eggless tarts once they turn golden brown and allow them to cool on a wire rack. Use them as desired.
Notes
Shristi likes to write about Food, Finance and everything in between.
Beautifully presented! I could never find a tart recipe that did not contain eggs so thanks a lot for sharing it!
In my experience eggless desserts never taste as good as desserts which includes eggs but this recipe changed my myth. It has a perfect taste and texture. Loved it!
Love love love this recipe! I’ve always loved tarts but there are barely any options without eggs in them. So far, I’ve already made blueberry and strawberry tarts. Can’t wait to try new recipes! Thanks:)
Delicious!!!
Crispy, a little soft. Just a perfect eggless tart recipe. Thanks for sharing.
I love how the tarts came out in the end. Thanks for sharing this recipe! 🙂
Looks delicious! 😍
Looks SOOO divine!
Fabulous recipe, Shristi!
Amazing recipe!