Becel Plant Based Butter Tarts Recipes
BECEL® PLANT-BASED "BUTTER" TARTS
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet - a dozen may not be enough.
Provided by Becel®
Categories World Cuisine Recipes Canadian
Time 1h12m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 25.3 g, Cholesterol 15.5 mg, Fat 3.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.3 mg, Sugar 9.3 g
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