Vegan Classic Butter Tart
Indulge in the rich and gooey decadence of a **Vegan Classic Butter Tart**, a plant-based twist on the iconic Canadian dessert! This recipe combines a buttery, flaky pastry made with chilled vegan butter and a luscious filling featuring brown sugar, maple syrup, and creamy coconut cream. A hint of vanilla and the crunch of toasted walnuts or pecans add layers of texture and flavor that will delight your taste buds. Perfectly sweet and irresistibly caramel-like, these tarts are easy to prepare, taking just under an hour from start to finish. They're ideal for holiday gatherings, potlucks, or anytime you crave a dairy-free dessert that’s every bit as satisfying as the original. Whether served warm or at room temperature, these **vegan butter tarts** are bound to be a crowd-pleaser for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 15 grams Granulated sugar
- 1 pinch Salt
- 120 grams Vegan butter, chilled
- 60 milliliters Cold water
- 150 grams Brown sugar
- 80 milliliters Maple syrup
- 60 milliliters Coconut cream
- 5 milliliters Vanilla extract
- 15 grams Cornstarch
- 70 grams Walnuts or pecans, roughly chopped
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Cut the chilled vegan butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.
Turn the dough onto a lightly floured surface and gently knead into a ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
While the dough chills, prepare the filling. In a medium saucepan, combine brown sugar, maple syrup, and coconut cream over medium heat.
Stir continuously until the sugar has dissolved and the mixture starts to bubble. Remove from heat.
Stir in the vanilla extract and cornstarch, mixing until smooth and slightly thickened.
Stir in the chopped walnuts or pecans and set aside to cool slightly.
Remove the dough from the refrigerator and roll out to a 3mm (1/8 inch) thickness on a floured surface.
Using a round cutter, cut 12 circles and press them into a 12-cup muffin tin, ensuring the dough comes up to the edges of each cup.
Fill each pastry shell with the prepared filling, dividing it evenly among the 12 cups.
Bake in the preheated oven for 20-25 minutes, or until the edges of the pastry are golden brown.
Allow to cool in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 471.4 g | 171% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 265.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
