Pecan Tarts (Vegan Butter Tarts)

These pecan tarts are sweet, sticky, gooey, nutty, and yet much healthier than traditional versions (with no corn syrup in sight) to impress at potlucks and the holidays. Plus, these Canadian-inspired vegan butter tarts are also gluten-free!

Fall is just around the corner, and all the delicious fall bakes that come along with the season. Every year I love (love love) to fill my house with the warming, cozy, and comforting smells of apple muffins, sweet potato brownies, and gluten-free pumpkin cookies. This year, though, I’m planning my holiday menus early and knew it was time to try my hand at veganizing classic Thanksgiving pecan tarts!

What Are Mini Pecan Tarts (Butter Tarts)?

Pecan tarts are essentially mini pecan pies. Traditionally, they combine a flaky pie crust with a pecan, egg, butter, vanilla, and sugar (often corn syrup, though there are versions with brown sugar, cane syrup, molasses, etc.) filling, using cornstarch to thicken.

In comparison, classic Canadian butter tarts (also called pecan tassies) are similar, yet not exactly the same. Butter tarts combine a buttery crust with a sweet filling of butter, sugar, syrup, and egg (sometimes with pecans, walnuts, and/or raisins) and are looser by omitting starch.

Once baked, the filling for both becomes a soft, gooey, sticky, sweet caramel. The main difference is that this Canadian dessert focuses more on the gooey filling than the pecans.

Unfortunately, when I turned vegan, I could no longer enjoy either of them and convinced myself that veganizing the recipe would be a nightmare. Luckily, I didn’t give up on it entirely, though, and here is a pecan tart recipe that sits somewhere between the two, yet far healthier.

Sweet and Sticky Mini Pecan Tarts Made Healthier

If you’ve come across my blog before, you may know that I love to play around with healthier ingredient swaps. So not only are these pecan butter tarts vegan and gluten-free, but they’re made with whole grains, optionally free from butter, and sweetened with minimal refined sugars, using a mixture of maple syrup and brown sugar rather than copious amounts of corn syrup.

And just because I’ve used several healthier, more wholesome ingredient swaps doesn’t mean these taste like a light dessert, either. They’re still just as decadent and filling, but now they’re more nourishing for the body, too! So bake up a batch or two for dinner parties, potlucks, and the holidays (especially Thanksgiving) and watch them disappear.

Looking for more fantastic fall desserts to try? You might enjoy my vegan, gluten-free pecan pie (with a pumpkin twist), pumpkin pie, or vegan apple pie with streusel.

The Ingredients

Although these dairy-free pecan pie tarts are healthier, gluten-free, and vegan, this recipe has absolutely no complicated or hard-to-find ingredients. Instead, all you need is a couple of simple pantry staples.

The Gluten-free Tart Crust:

• Oat flour: You can make your own oat flour by grinding oats (regular or gluten-free) into a floury consistency in a food processor or spice grinder.
• Pecans: You’ll need ground pecans or the ground nut or seed of your choice.
• Nut butter: To make these vegan butter tarts a little healthier, I like to use natural nut or seed butter (any should work fine, e.g. cashew butter or tahini). However, for a more traditional Canadian butter tarts recipe, use vegan butter.
• Maple syrup: Or another liquid sweetener like date syrup or brown rice syrup.
• Salt: Just a pinch to enhance the flavors in the crust.

The Pecan Tartlets Filling:

Along with more maple syrup, nut butter, salt, and pecans (whole or chopped pecans), you’ll also need:

• Brown sugar: Brown sugar has a lovely caramel/ molasses flavor and provides the classic pecan tart flavor. However, I’ve lightened them up somewhat by using just enough brown sugar for flavor and then supplementing it with naturally sweetening maple syrup. Coconut sugar might work too.
• Plant-based milk: Any will work. I.e., almond milk, soy milk, coconut milk, etc.
• Cornstarch: Use either cornstarch or arrowroot flour to thicken the vegan tart filling without egg.
• Vanilla extract: Use natural (not artificial) vanilla for the best flavor.
• Raisins: To sprinkle over the crust. Use regular or golden raisins.

Recipe Variations and Add-ins:

Like regular pecan pie, there are several ways to add to or adapt these vegan butter tarts with optional add-ins.

• Cinnamon: To add to the filling for extra warmth and flavor.
• Alcohol: For more of an adult treat, allow the raisins to soak in Bourbon or Whiskey for several hours before adding them to the pecan butter tarts.
• Cardamom: Just a pinch for flavor depth.
• Orange zest: This will add a subtle floral depth that’s perfect for Christmas parties (especially if combined with dried cranberries in place of raisins).
• Almond extract: Pairs particularly well when using maple syrup.
• Chocolate pecan pie: Either add some mini chocolate chips to the mini pecan tarts, or drizzle the baked and cooled tarts with melted chocolate.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Pecan Tarts (Vegan Butter Tarts)

Preparing these mini pecan pie tarts is really simple and follows just two main steps: preparing the pie crust and filling. Then just assemble and bake!

Step 1: Prepare the crust

• First, grease 1 large or two mini muffin pans with a bit of oil and set them aside (I use a silicone mold). Then preheat the oven to 340 °F/170 °C.
• Next, add the crust ingredients to a food processor and process until the mixture sticks together into a ‘dough.’

• Divide the dough between the muffin tin cups (10 for large and more for mini muffin tins) and use your fingers or a spoon to press them into a crust shape going about 75% up the sides of the tin.

Step 2: Prepare the vegan butter tart filling, assemble, & bake

• Sprinkle the raisins into the muffin cups.
• Mix all the filling ingredients (except the pecans) in a medium mixing bowl and whisk well.

• Divide the mixture between the tart shells, filling them about ¾ full.

• Then top the pecan tartlets with the pecans and bake in the oven for about 24 minutes, or until the crust is golden brown and the filling is bubbling.
• Once ready, remove the pecan butter tarts from the oven and allow them to cool down for a minimum of 30 minutes (somewhere between 30-60 works well) on a wire rack before enjoying!

Serving Recommendations

You can enjoy one of these gluten-free pecan pie tarts at room temperature or warmed. They make for a great bite-sized treat. Alternatively, make more of a dessert by serving them alongside:

• A scoop of vegan vanilla ice cream
• A dollop of vegan whipped cream (like coconut whipped cream)
• With a drizzle of vegan caramel sauce
• With a cup of chai or hot chocolate

How to Store?

Store: You can store the leftover vegan butter tarts in an airtight container at room temperature for 2-4 days or up to a week in the fridge.

They taste even better as the days go on, so I highly encourage you to make enough for leftovers!

Freeze: Allow them to cool completely, then store them in an airtight container or Ziplock bag in the freezer for up to 3 months (flash freeze on a tray first to avoid sticking or wrap them individually in plastic wrap). Simply leave one on the counter to thaw.

FAQs

Can I use regular pie dough?

If you aren’t gluten-free or looking for a healthier pie crust, you can use a more traditional vegan pie crust, shortcrust pastry, or even buy pre-made tart crusts.

Is pecan pie healthy?

Short answer, no. Traditional pecan pie tarts usually contain copious amounts of butter, corn syrup (a big no-no!), other refined sugars, and generally lots of empty calories.

Luckily, these healthier mini pecan tarts aim to eliminate as many empty calories as possible, swapping them with nutrient-dense options instead.

Can I omit the raisins?

You can either omit them entirely or replace them with other dried fruit or even more pecans (or walnuts).

Recipe Notes and Tips

• Adjust the baking time: Depending on whether you use a regular or mini muffin tin, you’ll need to adjust the baking time accordingly.
• To avoid mess: Place a parchment paper lined baking tray on the shelf below the mini pecan pie tarts, just in case any of the pecan pie filling bubbles up and over.
• Decorating the tarts: You can use chopped or whole pecans for these pecan tartlets and either just dump them on top or artfully arrange them to be more decorative. It’s up to you!
• For a thinner/thicker filling: Adjust the amount of cornstarch based on how thick you want the filling to be. Adjust the amount in increments of 1 teaspoon.

More Fall Vegan Dessert Recipes

• Baked caramel apple cheesecake
• Apple cinnamon pancakes
• Sugar-free carrot cake
• No bake chocolate pumpkin bars
• Apple cinnamon rolls
• Vegan coffee cake

If you try this easy gluten-free, vegan pecan tarts recipe, I’d appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

Pecan Tarts

Author: Michaela Vais

These pecan tarts are sweet, sticky, gooey, nutty, and yet much healthier than traditional versions (with no corn syrup in sight) to impress at potlucks and the holidays. Plus, these Canadian-inspired vegan butter tarts are also gluten-free!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dessert

Cuisine American, Canadian

Servings 10 tarts

Calories 280 kcal

Ingredients

 

1x2x3x

Crust

• 1 1/3 cup (120 g) oat flour (gluten-free, if needed)
• 6 Tbsp (44 g) ground pecans (see notes)
• 4 Tbsp (60 g) nut/seed butter of choice (see notes)
• 4 Tbsp (80 g) maple syrup (see notes)
• 1 tsp vanilla extract
• 1 Pinch of salt
• 6 Tbsp (60 g) raisins

Filling

• 4 Tbsp (50 g) brown sugar or coconut sugar
• 4 Tbsp (80 g) maple syrup (see notes)
• 2 1/2 Tbsp (42 g) nut/seed butter of choice (see notes)
• 2 1/2 Tbsp (40 ml) dairy-free milk of choice
• 2 Tbsp (16 g) cornstarch or arrowroot flour
• 1 tsp vanilla extract
• 1 Pinch of salt
• 2 Pinches of cinnamon (optional)
• 40 g pecans (whole or chopped)

Instructions

 

Crust

• You can watch the video in the post for visual instructions.

  First, grease 1 large or two mini muffin pans with a bit of oil and set them aside (I use a silicone mold). Then preheat the oven to 340 °F/170 °C.
• Next, add the crust ingredients (except the raisins) to a food processor and process until the mixture sticks together into a ‘dough.’
• Divide the dough between the muffin tin cups and use your fingers or a spoon to press them into a crust shape, going about 75% up the sides of the tin. Sprinkle the raisins into the muffin cups.

Filling

• Mix all the filling ingredients (except the pecans) in a medium mixing bowl and whisk well.
• Divide the mixture between the tart shells, filling them about ¾ full. Then top the pecan tartlets with the pecans and bake in the oven for about 24 minutes, or until the crust is golden brown and the filling is bubbling.
• Once ready, remove the pecan butter tarts from the oven and allow them to cool down for a minimum of 30 minutes (somewhere between 30-60 works well) on a wire rack before enjoying!

Notes

• Ground pecans: Use ground nuts or seeds of choice if you don't have pecans.
• Nut butter: Any nut or seed butter (e.g. cashew butter or tahini) is fine. Authentic butter tarts are made with butter, so you could also try vegan butter instead of nut butter.
• Maple syrup: Brown rice syrup or date syrup can also be used.

Nutrition Facts

Pecan Tarts

Amount per Serving

Calories

280

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

1

g

5

%

Sodium

 

93

mg

4

%

Potassium

 

269

mg

8

%

Carbohydrates

 

38

g

13

%

Fiber

 

3

g

12

%

Sugar

 

15

g

17

%

Protein

 

5

g

10

%

Vitamin A

 

9

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

66

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

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