AIP Butter Tarts (Refined Sugar Free)

These are the best butter tarts I've found for AIP. The recipe makes 4 large or 12 mini tarts.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Rebecca Boucher -


  • 1/2 cup  Cassava flour
  • 1/4 tsp  Himalayan pink salt
  • 1/4 cup  palm shortening
  • 3 tbsp mineral water


  • 4-5 medjool dates
  • 1/2 cup warm water
  • 1 tsp  coconut oil
  • 3 tbsp  maple syrup 
  • 1/4 tsp  vanilla
  • 1 tbsp tapioca starch
  • 2 tbsp raisins


  1. Preheat oven to 425F for large tarts or 350F for mini tarts.

  2. Place dates in warm water.

  3. Mix flour and salt.

  4. Cut shortening into flour until crumbly. Set aside.

  5. Pour dates and water into blender, add coconut oil, maple syrup and vanilla. Puree until smooth.

  6. Pour puree into bowl. Quickly whisk in tapioca, making sure there are no lumps.

  7. Mix in raisins. Set aside.

  8. Add mineral water to flour mixture. Mix until combined and forms a dough.

  9. Separate dough into 4 muffin cups or 12 mini muffin cups.

  10. Using fingers press and form the dough into a tart shell inside the muffin cups.

  11. Fill approx 3/4 of the tart with filling,

  12. For large tarts: bake at 425F for 25 minutes. For mini tarts: bake at 350F for 30 minutes. (I cooked my mini tarts for 25 minutes and they were done perfectly)

  13. Cool about 20 minutes on a rack.

  14. Enjoy!