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 is an avid reader, recipe developer and wellness enthusiast. She’s probably making a mess in her kitchen right now.