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  • Writer's pictureSam Deetjen

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!

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