Vegan Butter Tarts
 
 
I'll show you how to make easy vegan butter tarts! For this recipe, you can choose to fill your vegan butter tarts with or without raisins or pecans!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6-8
Ingredients
  • 2 pie shells or 8 mini pie shells (raw | vegan-friendly)
  • 3 tbsp unsweetened soy milk
  • 2 tbsp cornstarch or flax meal
  • ¼ cup vegan butter, softened
  • ½ cup brown sugar, packed
  • ¼ tsp salt
  • ½ cup corn syrup
  • 1 tsp vanilla
  • ½ cup pecans or walnuts, chopped (or raisins)
Instructions
  1. If using pie crust pastry, roll out the pastry and cut out 4-inch circles using a pastry ring or glass.
  2. Place the cutout pastry into a very well-greased cupcake/muffin tin, and place it in the fridge. If using mini tarts, grease the cupcake/muffin tin, and push the mini tarts into each muffin spot/area/hole. Place in the fridge.
  3. Preheat oven to 375F and move your oven rack to the bottom of the oven.
  4. In a small bowl, combine the soy milk and cornstarch or flax meal and set aside.
  5. In a small saucepan over low heat, melt vegan butter. Stir in brown sugar, salt, corn syrup, cornstarch or flax slurry, and vanilla.
  6. Divide pecans or walnuts between the pastry shells, then pour with the filling until each one is half-way full.
  7. Bake for 12-15 minutes or until the filling is bubbling and the crust is lightly golden around the edges.
  8. Allow the tarts to cool in the pan for about 10 mins. Then, transfer to a wire cooling rack until completely cool.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/03/14/vegan-butter-tarts/