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Butter-less (vegan) butter tarts
Even without the butter and eggs, the filling in these tarts comes out gooey and soft. The tops of the tarts will bake up with a smoother surface than a traditional tart, but otherwise they are virtually the same!
SERVES
12
Ingredients
- 1 batch of Double Crust Pie Dough (recipe follows)
- 3/4 cup packed dark brown sugar
- 3/4 cup pure maple syrup
- 1/3 cup vegetable oil
- 140 grams silken (soft) tofu
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup golden raisins or walnuts
For the double crust pie dough:
- 2 1/3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup cold almond or soy milk
Directions
- Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
- Shape the pie dough into two logs and cut each log into six pieces. Roll out each piece of dough onto a floured work surface to just over 4-inches across and cut out ten centimeter circles with a cookie cutter. Line each muffin cup with the pastry.
- In a food processor, puree the brown sugar, maple syrup, oil, tofu, vinegar and extract until smooth. Sprinkle a few raisins or walnut pieces into each muffin cup and pour the filling into each, filling equally (about 3/4 full).
- Bake the tarts for about 20 minutes, until the crust has turned a golden brown and the filling bubbles around the outside. Cool the tarts completely before removing.
- The tarts can be stored in an airtight container for up to three days.
Makes 12 butter(less) tarts
For the vegan double crust pie dough:
- Stir the flour, sugar and together.
- Pour in the oil and almond or soy milk and mix quickly just until the dough comes together – do not overmix (the dough should have streaks of oil through it). Wrap and set aside for 40 minutes before rolling.
- If preparing the dough a day or more in advance, chill the dough, but then knead it slightly before rolling it out. Some oil will rise to the surface, but then work back in easily.
