Un - Butter Tarts
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 328.2
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 213.0 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
View full nutritional breakdown of Un - Butter Tarts calories by ingredient
Introduction
Gooey, decadent, rich butter tarts are a Canadian national treasure. The pastry melts away to a sweet custard filling with a silken tofu base and bites of chewy raisins. Not health food, but food for the soul! Gooey, decadent, rich butter tarts are a Canadian national treasure. The pastry melts away to a sweet custard filling with a silken tofu base and bites of chewy raisins. Not health food, but food for the soul!Number of Servings: 16
Ingredients
-
1 1/2 cups flour
2 cups spelt flour
1/2 tsp salt
3/4 cup vegan shortening
1 tsp vinegar
2-4 tbsp ice water
-Filling-
10 oz low-fat silken firm tofu (like Mori-Nu)
2/3 cup corn syrup
1/4 cup agave nectar
2 tbsp maple syrup
1 tsp vanilla
3/4 cup Demerara sugar
1/2 tsp salt
1/4 cup melted vegan margarine (I prefer Earth Balance here)
3/4 cup dark raisins, soaked in hot water and drained
Directions
Preheat the oven to 350°F.
Mix flour and salt in a large bowl.
Cut in the shortening until mixture resembles rolled oats.
Stir in the vinegar and enough ice water to make the dough cling together.
Roll out to about 1/8” thick on a floured surface and cut circles, gently place each circle inside a muffin tin making sure to press up the sides as well.
-Filling-
In a food processor, puree the tofu, corn syrup, agave nectar, maple syrup, vanilla, sugar, salt and melted margarine.
Divide the raisins between the bottoms of each pastry cup, then pour enough filling to come 2/3 of the way up the sides of the shells.
Bake for 45 minutes.
Remove from the oven and cool in the tins 15 minutes, then de-pan and allow to cool on wire racks.
Serving Size: Makes 16 tarts
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Mix flour and salt in a large bowl.
Cut in the shortening until mixture resembles rolled oats.
Stir in the vinegar and enough ice water to make the dough cling together.
Roll out to about 1/8” thick on a floured surface and cut circles, gently place each circle inside a muffin tin making sure to press up the sides as well.
-Filling-
In a food processor, puree the tofu, corn syrup, agave nectar, maple syrup, vanilla, sugar, salt and melted margarine.
Divide the raisins between the bottoms of each pastry cup, then pour enough filling to come 2/3 of the way up the sides of the shells.
Bake for 45 minutes.
Remove from the oven and cool in the tins 15 minutes, then de-pan and allow to cool on wire racks.
Serving Size: Makes 16 tarts
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.