eggless tarts recipe | eggless tart shells | Indian style eggless tart |
by Tarla Dalal

eggless tarts recipe | eggless tart shells | Indian style eggless tart | with 13 amazing images.

Cute and small, thick and crusty, eggless tarts form a great base for desserts. Ours is an Indian style eggless tart made of flour, salt and butter, but ingredients like almonds might be added for a special touch. eggless tart shells are baked with a filling which can be sweet or savoury!

A large portion of Indians are vegetarians and hence we have this super tasty Indian style eggless tart.

Rubbing the butter lightly with your fingertips while making eggless tarts is an art that you can perfect with practice. Only ice-cold water should be added during preparation, else the butter will melt making it sticky.

Notes on eggless tarts recipe. 1. Knead the dough again, divide it into 10 equal portions. Do not over-knead. Kneading leads to the development of gluten which is exactly what we do not want in this case. 2. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case. Ensure there are no air pockets when the pastry fits where the bottom and side of the pan meet. 3. Prick all over the eggless tarts with the help of a fork. This will prevent them from puffing up. 4. When the edges start to turn golden then the Indian style eggless tarts are done. Do not overbake.

eggless tarts taste great by themselves, but they are also used in delicious recipes like Strawberry Tarts, Fruity Chocolate Tarts and many more.

See our collection of recipes for Eggless Desserts and collection of Pies and Tart recipes.

Learn how to make eggless tarts recipe | eggless tart shells | Indian style eggless tart | with detailed step by step photos and video below.

This recipe has been viewed 275645 times

5/5 stars 100% LIKED IT
6 REVIEWS ALL GOOD

Eggless Tarts recipe - How to make Eggless Tarts

For Eggless Tarts
1 3/4 cups plain flour (maida)
a pinch of salt
3/4 cup butter

Method
For eggless tarts

To make eggless tarts, sieve the flour and salt together on a plate.
Rub the butter into the flour with your fingertips and mix well.
Gradually add ice-cold water (approx. 3 tbsp) and knead well to make a stiff dough and refrigerate for at least 15 minutes.
Lightly flour the rolling pin and pastry board and keep aside.
Knead the dough again, divide it into 10 equal portions.
Roll out a portion of the dough into a 100 mm. (4”) diameter circle. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case.
Repeat step 6 to make 9 more tarts.
Prick all over the tarts with the help of a fork.
Arrange the eggless tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for approx. 10 to 15 minutes.
Cool the eggless tarts cases and use as required.

Handy tip:

Greasing of tart moulds is not necessary, unless the moulds are new.

Nutrient values (Abbrv) per tart

Energy	173 cal
Protein	2.5 g
Carbohydrates	16.8 g
Fiber	0.1 g
Fat	10.6 g
Cholesterol	32 mg
Sodium	107.8 mg

Click here to view calories for Eggless Tarts

Eggless Tart Recipe Video

Eggless Tarts recipe with step by step photos

How to make eggless tart shells

To make eggless tarts recipe | eggless tart shells | Indian style eggless tart | first sieve the flour and salt together in a deep bowl.
Rub the butter into the flour with your fingertips and mix well. Rub until all of the butter is mixed in and you're left with a grainy looking mixture.
Knead well to make a stiff dough. Ideally, it should come together as the butter will melt with the heat of your palms. If not, then gradually add ice-cold water (approx. 3 tbsp) to make the dough.
Refrigerate for at least 15 minutes. This will prevent the tart from shrinkage when placed in the tin.
Knead the dough again, divide it into 10 equal portions. Do not over-knead. Kneading leads to the development of gluten which is exactly what we do not want in this case.

Lightly flour the rolling board.
Roll out a portion of the dough into a 100 mm. (4”) diameter circle.
Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case. Ensure there are no air pockets when the pastry fits where the bottom and side of the pan meet.
Repeat step 6 to make 8 more tarts.
Prick all over the tarts with the help of a fork. This will prevent them from puffing up.

Arrange the eggless tarts on a baking tray and bake in a pre-heated oven at 200º C (400º F) for approx. 10 to 15 minutes. When the edges start to turn golden then the tarts are done. Do not overbake.
Cool the tart cases and use as required.
You can use this eggless tart recipe as a base and make dessert recipes like creamy lemon tarts, jam tarts or strawberry cheese tarts.
Using the same eggless tarts recipe | eggless tart shells | Indian style eggless tart | as a base you can make savoury filling to make exciting snacks like cheesy corn tarts with caramelised onion or spinach tarts.