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Becel Plant-Based "Butter" Tarts
Becel Plant-Based "Butter" Tarts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
72 minutes
Indulge in vegan butter tarts made with Becel plant-based bricks - a rich, flaky, and perfectly sweet Canadian classic. One dozen won't be enough!
Ingredients:
  • 1.5 cups all-purpose flour
  • ½ cup Becel® Unsalted Plant-Based Bricks
  • 3 tablespoons iced water
  • 2 teaspoons white vinegar, divided
  • 0.25 cup corn syrup
  • 2 tablespoons pure maple syrup
  • 2 tablespoons Becel® Unsalted Plant-Based Bricks, melted
  • 0.5 cup chopped pecans
Instructions:
  • Preheat your oven to a toasty 400 degrees F (205 degrees C) and generously grease 12 nonstick muffin cups.
  • In a medium bowl, mix flour and salt. Using a pastry blender or your fingertips, blend in 1/2 cup of Becel Unsalted Plant-Based Bricks until large crumbs form. In a separate bowl, whisk together water and 1 teaspoon of vinegar. Gradually add the water mixture to the flour mixture, stirring with a fork until a dough forms. Shape the dough into a ball, cover with plastic wrap, flatten into a disc, and refrigerate for at least 30 minutes.
  • Combine brown sugar, corn syrup, maple syrup, egg, 2 tablespoons of melted Becel Unsalted Plant-Based Bricks, vanilla, and remaining 1 teaspoon of vinegar in a bowl. Roll out the dough on a lightly floured surface to a thickness of about 1/4-inch (0.5 cm). Use a lightly floured glass or circle cutter to cut out 12 (4-inch/10 cm) circles. Gently press the circles into the prepared muffin cups. Evenly distribute pecans among the cups, followed by the brown sugar mixture.
  • Preheat oven and bake at 400 degrees F (200 degrees C) for 10 minutes. Lower temperature to 375 degrees F (190 degrees C) and continue baking for another 10 minutes or until deep golden. Allow to rest in pan for 2 minutes, then transfer to a wire rack to cool completely.

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