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Butterless Butter Tarts

  • prep time 1 min
  • total time 20 min
  • serves 12
1 Rating
Butterless Butter Tarts

Even without the butter and eggs, the filling in these tarts comes out gooey and soft, with that good little syrupy drip hiding at the bottom. The tops of the tarts will bake up with a smoother surface than a traditional tart, but otherwise they are virtually the same.

Courtesy of Anna Olson's new book, Back to Baking.

Anna Olson Courtesy of:
Anna Olson

Bake, Dessert, Party Favourites, Fall, Snack


Directions for: Butterless Butter Tarts

Ingredients

Butterless Butter Tarts

1 recipe Dairy-Free, Egg-Free Double-Crust Pie Dough (page 263 of Back to Baking)

¾ cup packed dark brown sugar

¾ cup corn syrup or pure maple syrup

3/10 cup vegetable oil

5 oz silken or soft tofu

1 Tbsp white vinegar

1 tsp vanilla extract

3/10 cup golden raisins or walnuts

Dairy-Free, Egg-Free Double-Cr

2 3/10 cup all-purpose flour

1 Tbsp sugar

1 tsp salt

¼ tsp baking powder

½ cup vegetable oil

½ cup cold almond milk or soy milk

Note from Anna's kitchen

Directions

Butterless Butter Tarts

1. Preheat the oven to 375f (190c) and lightly grease a muffin tin.

2. Shape the pie dough into 2 logs. Cut each log into 6 pieces. Roll out each piece of dough on a floured work surface to just over 4 inches (10 cm) across, and cut out 4-inch (10 cm) circles with a cookie cutter. Line each muffin cup with the pastry.

3. In a food processor, puree the brown sugar, corn or maple syrup, oil, tofu, vinegar, and vanilla until smooth. Sprinkle a few raisins or walnut pieces into each muffin cup, and pour an equal amount of the filling into each (about three-quarters full).

4. Bake the tarts for about 20 minutes, until the crust has turned a golden brown and the filling bubbles around the outside. Cool the tarts completely before removing.

5. Bake the tarts for about 20 minutes, until the crust has turned a golden brown and the filling bubbles around the outside. Cool the tarts completely before removing.

Dairy-Free, Egg-Free Double-Cr

1. Stir the flour, sugar, salt and baking powder together by hand.

2. Pour in the oil and almond or soy milk at once, and mix quickly, just until the dough coes together - do not over mix (the dough should have streaks of oil through it). Wrap and set aside for 40 minutes before rolling. The dough should be made on the same day you use it. It does not refridgerate or store well if made in advance.

Note from Anna's kitchen

1. You can use 2 whole eggs in place of the tofu for a version that is only dairy-free, but extend the baking time by 5 minutes.

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