Try this vegan, plant-based version of Canadian classic "butter tarts" made with Becel unsalted plant-based bricks. Rich, flaky, perfectly sweet - a dozen may not be enough.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
143 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
Step 2
Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.
Step 3
Combine flour with salt in medium bowl. Cut in 1/2 cup Becel Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
Step 4
Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
