Becel Plant Based Butter Tarts Recipes

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BECEL® PLANT-BASED "BUTTER" TARTS



Becel® Plant-Based

Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet - a dozen may not be enough.

Provided by Becel®

Categories     World Cuisine Recipes     Canadian

Time 1h12m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup Becel® Unsalted Plant-Based Bricks
3 tablespoons iced water
2 teaspoons white vinegar, divided
½ cup light brown sugar
¼ cup corn syrup
2 tablespoons pure maple syrup
1 egg
2 tablespoons Becel® Unsalted Plant-Based Bricks, melted
1 teaspoon vanilla extract
½ cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
  • Combine flour with salt in medium bowl. Cut in 1/2 cup Becel® Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
  • Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel® Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
  • Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 25.3 g, Cholesterol 15.5 mg, Fat 3.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.3 mg, Sugar 9.3 g

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