Butter Tarts

Since going vegan, I have not eaten a traditional butter tarts because they are made with pure butter and often white flour, which I prefer to stay away from most of the time. However, these butter tarts are vegan and gluten-free and, in my opinion, taste better than the regular ones. 

Vegan Butter Tarts

Butter tarts are known to be a Canadian favourite this time of year. This vegan and gluten-free recipe is a nice option to the heavy dairy traditional recipe but just as tasty.
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Ingredients
  

Crust:

  • 2 cups quick oats
  • 1 cup almond flour
  • 1/2 tsp. Sea salt
  • 6 Tbsp. maple syrup
  • 5 Tbsp. coconut oil

Filling:

  • 2 Tbsp coconut oil
  • 3 tsp vanilla extract
  • 3/4 cup maple syrup
  • 2 Tbsp arrowroot powder
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup raisins (may use more desired)

Instructions
 

  • Preheat oven to 375 F.

Crust:

  • Blend the quick oats in a food processor on high unit you have a course flour.
  • Add almond flour and salt and pulse until mixed.
  • Pour dry ingredients in a bowl.
  • Melt the coconut oil and maple syrup in a small saucepan.
  • Pour over dry ingredients and stir with a wooden spoon, spatula or your hands until throughly mixed.
  • Press a heaping tablespoon amount of mixture into each shell of a standard muffin tin.
  • Press the mixture so it thinly covers the entire shell and is high up on the sides.
  • Bake for 10 minutes or until the edges are lightly browned.
  • Allow to fully cool in the muffin tin.

Filling:

  • Melt coconut oil in a small saucepan over medium heat.
  • Add vanilla extract.
  • Place the maple syrup in a bowl and add the coconut oils and vanilla mixture.
  • Whisk to combine.
  • Add arrowroot, baking powder, and salt.
  • Whisk until fully combined.
  • Add raisins and stir.
  • Fill each baked crust shell to just below the top with filling. I found I had to add a few more to a couple of the shells so just add a couple of raisins into any shell you feel could use a little more.
  • Bake for 20 minutes or until the filling is bubbling and brown around the edges.
  • Remove from the oven and allow filling to stop bubbling.
  • Place the muffin tin in the refrigerator to completely cool. Do not skip this step. It will allow the tart to set.
  • Once cool, use a life to scrape the edges of the tart and pop out of the tin.

Notes

You may store these tarts in a sealed container in the fridge for up to five days. They will freeze well too if you want to keep them a little longer.