Butterless Butter Tarts |
Pastry chef Anna Olson creates an egg-free, dairy-free version of butter tarts with a syrupy filling that more than stands up to the original.
Ingredients
- 1 dairy-free, egg-free double-crust pie dough (here's the recipe)
- 3/4 cup (185 mL) packed dark brown sugar
- 3/4 cup (185 mL) corn syrup or pure maple syrup
- 1⁄3 cup (80 mL) vegetable oil
- 5 oz (150 g) silken or soft tofu
- 1 tbsp (15 mL) white vinegar
- 1 tsp (5 mL) vanilla extract
- 1⁄3 cup (80 mL) golden raisins or walnuts
Directions
1. Preheat the oven to 375°f (190°c) and lightly grease a muffin tin.
2. Shape the pie dough into 2 logs. Cut each log into 6 pieces. Roll out each piece of dough on a floured work surface to just over 4 inches (10 cm) across, and cut out 4-inch (10 cm) circles with a cookie cutter. Line each muffin cup with the pastry.
3. In a food processor, purée the brown sugar, corn or maple syrup, oil, tofu, vinegar, and vanilla until smooth.
4. Sprinkle a few raisins or walnut pieces into each muffin cup, and pour an equal amount of the filling into each (about three-quarters full).
5. Bake the tarts for about 20 minutes, until the crust has turned a golden brown and the filling bubbles around the outside. Cool the tarts completely before removing.
6. The tarts can be stored in an airtight container for up to 3 days.
Note from Anna’s kitchen: You can use 2 whole eggs in place of the tofu for a version that is only dairy-free, but extend the baking time by 5 minutes.
Printed with permission from Back to Baking: Timeless Recipes by Anna Olson.
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Anna | January 6, 2012 at 12:49 pm - §
Could we possibly get the nutritional info for this recipe? Sounds great!
Erica | January 18, 2012 at 10:07 am - §
Thank you!! I recently found out I have a dairy allergy that I'm not too happy about and it's been hard cutting out some of my favourite foods and desserts. I can't wait to try this recipe!