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Vegan butter tarts 1

Vegan Butter Tarts

Course: Dessert, Holiday
Cuisine: Baking, Canadian, Holiday, Vegan baking
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Author: Una Rose
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Ingredients

Pastry:

  • 1-1/2 cups all-purpose flour plus more for rolling
  • 1 tablespoon sugar
  • 1/2 cup vegan butter
  • 1/2 cup ice cold water

Filling:

  • 1/2 cup raisins
  • 1/2 cup pecans
  • 1/4 cup soft vegan butter
  • 1/4 cup packed brown sugar
  • 1 flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoon water, refrigerate until gelled, about 15 minutes
  • 3 tablespoons soy milk or other unsweetened plant-based milk
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 400 degrees F.
  • Grease well a 12 tin muffin tin and set aside.
  • Place the raisins in a small bowl and cover with hot tap water. Let stand on the counter for 30 minutes.

Pastry:

  • Combine the flour and sugar into a large bowl and whisk until mixed.
  • Cut in the butter using a fork or pastry cutter until dough is crumbly.
  • Add the milk and combine with a fork. Treat dough gently and just mix until a dough ball is formed. Don't over mix.
  • Place dough onto a clean floured surface. Cover with a clean tea towel or parchment paper and roll out to 1/5 inch thickness.
  • With a 3 1/2 inch cookie cutter or glass cut out 12 circles.
  • Place a pastry shell in each tin and press it in to shape. Place tin in the refrigerator until filling is made.

Filling:

  • In a large bowl, mix together the soft butter, brown sugar, soy milk, vanilla and chia egg; stir well until sugar is dissolved and butter is creamed.
  • Add the cornstarch and mix well.
  • Drain the soaked raisins well.

Tarts:

  • Retrieve tarts shells from the refrigerator and fill each with an equal amount of raisins and then pecans.
  • Top with filling, filling tins 3/4 full.
  • Bake for 15-20 minutes or until pastry edges are nicely browned and filling is bubbly.
  • Remove from heat and let sit in muffin tin for 10 minutes.
  • Remove from tin and let finish cooling on a baking rack.