Hi, Heather. Butter tart filling is usually eggs, sugar, and an invert sugar, either corn syrup or (my favorite) maple syrup. If your recipe has no liquid sugar in it, you can get very close to corn syrup consistency by adding a little bit of acid to the filling mixture; 1/2 to 1 teaspoon of cider vinegar would do the trick. The acid will help the sugar in the recipe invert and reproduce the consistency of cornstarch in the filling. One filling that sets up and slices nicely without corn syrup is this pecan pie. As you can see, without the pecans, the filling is basically the same as for butter tarts. You might want to give it a go; let us know how it works! Susan

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