Easy Vegan Butter Tarts

Name: Easy Vegan Butter Tarts
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Ingredients: 1 recipe(s) 8 store-bought vegan tart shells; 1/2 cup(s) raisins; 3/4 cup(s) brown sugar; 1/4 cup(s) vegan butter; 3 tablespoon(s) plant-based milk ((such as soy or almond)); 2 - 2 1/2 tablespoon(s) cornstarch (*see instructions); 1/2 teaspoon(s) vanilla extract; 1/3 cup(s) pecans or walnuts, (whole or chopped (optional))

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Easy Vegan Butter Tarts

The Canadian classic dessert made vegan. Tastes just like the traditional recipe but its egg and dairy free!

My Notes:

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Prep Time15

Cook Time23

Total Time38

Meal Type: Dessert

Special: 10 Ingredients or Less, Freezer-Friendly, Kid-Friendly, Seasonal (Cold Weather), Soy-Free

Tool: Oven

Ingredient: walnuts

Servings: 8 butter tarts

Ingredients

1 recipe(s) 8 store-bought vegan tart shells (or 1 recipe Easy Vegan Pie Crust)
1/2 cup(s) raisins
3/4 cup(s) brown sugar
1/4 cup(s) vegan butter
3 tablespoon(s) plant-based milk (such as soy or almond)
2 - 2 1/2 tablespoon(s) cornstarch *see instructions
1/2 teaspoon(s) vanilla extract
1/3 cup(s) pecans or walnuts, whole or chopped (optional)

US Customary - Metric

Instructions

Preheat oven to 325 degrees F (170 degrees C).
If using homemade pastry, roll out the pastry nice and thin and cut 8 circles about 5 1/2" diameter, re-rolling the pastry scraps if needed. I had a latte mug that was the perfect size so I used that to cut my pastry. Fit the pastry circles into 8 wells a muffin pan, wobbly edges are totally ok and are authentic for butter tarts.
Add 1 tablespoon of raisins to the bottom of each tart shell.
In a medium bowl, beat together the brown sugar, vegan butter, plant-based milk, cornstarch and vanilla until smooth and creamy. *For a slightly runnier filling use 2 tablespoons of cornstarch and for a thicker filling use 2 1/2 tablespoons of cornstarch. Divide the butter-sugar mixture among each tart shell covering the raisins, about 1 1/2 tablespoons of liquid per tart. The tarts will be about 2/3rd full which is perfect. Optionally, you can top the tarts with pecans or walnuts. I did half with pecans and half without.
Bake for about 23 minutes, the filling will be bubbly and foamy. Remove from oven and let cool completely before serving. You may need to run a knife around the edges of the tarts to help release them from the pan.

Notes

Not a raisin fan? Even though raisins are traditional in butter tarts, (and in my opinion are WAY better than they sound), there are some who prefer raisin-free tarts. You can replace the raisins with 1/2 cup chopped walnuts or pecans.

Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan