Vegan toffee butter tarts

A thin crusted, chewy, caramelized butter tart, topped with a bitter crunchy contrasting pecan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Form ½Tbsp of my “vegan pie dough” recipe in the each cavity of a mini muffin tin.

Step 2

Add a small amount of raisins (I do 4 raisins per tart) to the bottom of each tart shell.

Step 3

Set aside in the fridge while you make the filling.

Step 4

Preheat oven to 325 degrees F (170 degrees C).

Step 5

In a medium bowl, beat together the brown sugar, vegan butter, almond milk, cornstarch, and vanilla extract with an electric mixer until smooth and creamy.

Step 6

Add 1Tbsp of the filling mixture to each muffin-cup-lined/greased tart shell, covering the raisins, the tarts should be about ⅔rd full.

Step 7

Optionally, you can top the tarts with pecans or walnuts.

Step 8

Bake for about 23 minutes, the filling will be bubbly and foamy. Remove from oven and let cool completely before serving.

Step 9

You may need to run a knife around the edges of the tarts to help release them from the pan.