Pecan Butter Tarts (Test Kitchen)
I was out of a few staples like brown rice flour and vegan butter and I wanted some butter tarts, so I got creative with what I had on hand! See me make them in this video here!
Ingredients Makes 8
For the crust
1 & 1/3 cup oat flour
2 tablespoons sugar (or maple syrup)
dash of salt
5 tablespoons coconut oil (or vegan butter)
2-4 tablespoons cold water (or non-dairy milk)
For the filling
3/4 cup brown sugar (or maple syrup or mix of both)
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons vegetable oil (or vegan butter)
3/4 cup coconut cream
1/3 cup pecans (or raisins, walnuts, pumpkin seeds, shredded coconut, whatever!)
-Preheat oven to 350°.
-Make the crust first. Mix the oat flour, sugar, and salt together in a bowl. Then add the coconut oil and mix again.
-Start by adding 2 tablespoons of water. You’ll want the oat mixture to be more wet than a normal dough.
-Get a muffin tray and grease it with coconut oil.
-Scoop about 1 & 1/2 tablespoons of the mixture for each tart.
-Cook for 5-6 minutes. Take out and let cool until you can handle it.
-Make the filling next. Add all filling ingredients to a bowl and mix together until very smooth.
-Once oat mixture is cool enough to work with, use your fingers to push it out and shape into tarts.
-Add a few pecans to the bottom of each tart shell and then add a couple spoonfuls of the filling to each tart. Don't overfill.
-Bake for 20-25 minutes.
-Let them cool completely before removing from muffin tray. Enjoy!