Vegan Classic Butter Tart

Indulge in the rich, gooey decadence of these Vegan Classic Butter Tarts, a plant-based twist on the beloved Canadian dessert. Featuring a flaky, homemade pastry crust made from chilled vegan butter and all-purpose flour, these tarts are filled with a luscious, sticky-sweet mixture of brown sugar, maple syrup, and creamy coconut. A touch of vanilla and a sprinkle of chopped walnuts or pecans add depth and texture, making each bite irresistibly satisfying. Ready in under an hour, these easy-to-make tarts strike the perfect balance between buttery richness and nutty sweetness—all without any dairy or eggs. Perfect for holidays, special occasions, or as a comforting treat, this veganized classic will delight both vegans and non-vegans alike.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 240 grams All-purpose flour
• 15 grams Granulated sugar
• 1 pinch Salt
• 120 grams Vegan butter, chilled
• 60 milliliters Cold water
• 150 grams Brown sugar
• 80 milliliters Maple syrup
• 60 milliliters Coconut cream
• 5 milliliters Vanilla extract
• 15 grams Cornstarch
• 70 grams Walnuts or pecans, roughly chopped

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the flour, granulated sugar, and salt.

Step 3

Cut the chilled vegan butter into small cubes and add to the flour mixture.

Step 4

Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

Step 5

Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.

Step 6

Turn the dough onto a lightly floured surface and gently knead into a ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

Step 7

While the dough chills, prepare the filling. In a medium saucepan, combine brown sugar, maple syrup, and coconut cream over medium heat.

Step 8

Stir continuously until the sugar has dissolved and the mixture starts to bubble. Remove from heat.

Step 9

Stir in the vanilla extract and cornstarch, mixing until smooth and slightly thickened.

Step 10

Stir in the chopped walnuts or pecans and set aside to cool slightly.

Step 11

Remove the dough from the refrigerator and roll out to a 3mm (1/8 inch) thickness on a floured surface.

Step 12

Using a round cutter, cut 12 circles and press them into a 12-cup muffin tin, ensuring the dough comes up to the edges of each cup.

Step 13

Fill each pastry shell with the prepared filling, dividing it evenly among the 12 cups.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the edges of the pastry are golden brown.

Step 15

Allow to cool in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(815.5g)

Amount per serving	% Daily Value*
Calories	3377.0

Total Fat 153.1g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 989.0mg	0%
Total Carbohydrate 471.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 265.6g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 209.7mg	0%
Iron 14.2mg	0%
Potassium 820.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 4.4%

Carbs: 55.3%