Becel Plant-Based “Butter” Tarts

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With this timeless Canadian dish, plant-based and patriotic collide. A dozen may not be enough of these rich, flaky, deliciously sweet treats.

Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 32 mins
Total Time: 1 hr 12 mins
Servings: 12
Yield: 12 “butter” tarts

Ingredients

  1. 1 ½ cups all-purpose flour
  2. ¼ teaspoon salt
  3. ½ cup Becel® Unsalted Plant-Based Bricks
  4. 3 tablespoons iced water
  5. 2 teaspoons white vinegar, divided
  6. ½ cup light brown sugar
  7. ¼ cup corn syrup
  8. 2 tablespoons pure maple syrup
  9. 1 egg
  10. 2 tablespoons Becel® Unsalted Plant-Based Bricks, melted
  11. 1 teaspoon vanilla extract
  12. ½ cup chopped pecans

Instructions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
  2. Combine flour with salt in medium bowl. Cut in 1/2 cup Becel Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
  3. Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
  4. Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.
  5. To make this recipe vegan, omit the egg in the filling and replace with an additional 2 tablespoons (30 mL) melted Becel and 2-1/2 to 3 teaspoons (12 mL to 15 mL) cornstarch.
  6. The metric measures for this recipe are as follows: 375 mL all-purpose flour, 1 mL salt, 125 mL plus 30 mL Becel Unsalted Plant-Based Bricks, 45 mL iced water, 10 mL white vinegar, 125 mL firmly packed light brown sugar, 60 mL corn syrup, 30 mL pure maple syrup, 5 mL vanilla extract, and 120 mL chopped pecans.

Nutrition Facts

Calories 143 kcal
Carbohydrate 25 g
Cholesterol 16 mg
Dietary Fiber 1 g
Protein 3 g
Saturated Fat 0 g
Sodium 59 mg
Sugars 9 g
Fat 4 g
Unsaturated Fat 0 g

 

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