Vegan Pecan Butter Tarts Recipes

VEGAN PECAN BUTTER TARTS

Steps:

• In a food processor (or if you don't have one of those, a large mixing bowl and a pastry knife), blitz butter, shortening, sugar, flour, and salt until the butter and shortening is about pea sized. Pour in ice water and mix until just combined. Transfer to a clean countertop and shape into a disc. Wrap with plastic wrap and let chill in the fridge for at least an hour.
• Once chilled, remove from fridge and roll out until Â1/4 inch thick, thinner if possible. Use a glass or cookie cutter to cut circles to fit into your cupcake pan. Use a fork to poke holes in the bottom to prevent air bubbles. Bake at 325ºF for about 10 minutes. The crust will shrink a little bit, depending on your pan, so give it about Â1/2 inch to shrink down to. Remove from oven and set aside.
• In a small pot, combine white sugar, maple syrup, flax mixture, butter, and stir over medium low heat until sugar is dissolved (about 5 minutes). Turn off heat, stir in vanilla extract and pecan pieces, and spoon mixture into to the par-baked tart shells. Be careful to not overfill and give the mixture room to bubble up without overflowing.
• Bake for about 20-25 minutes, until the edges of the tart shells are lightly golden. Remove from oven and let cool on wire rack. If any of the pecan sugar mixture leaked out, you might have to gently separate the tarts from the pan using a knife.

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

PECAN BUTTER TARTS

Steps:

• Pre-heat oven to 375 degrees F (190 degrees C).
• For Tart Shells:.
• In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds.
• Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour.
• After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up.
• While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts.
• For Filling:.
• In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.).
• Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set.
• Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.