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!
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.