Name: Butterless Butter Tarts
Yield: Makes 12 butter(less) tarts
Ingredients: ⅓ cup (80 mL) vegetable oil; ¾ cup (185 mL) packed dark brown sugar; 5 oz (150 g) silken or soft tofu; 1 Tbsp (15 mL) white vinegar; 1 recipe Dairy-Free, Egg-Free Double-Crust Pie Dough; ⅓ cup (80 mL) golden raisins or walnuts; ¾ cup (185 mL) corn syrup or pure maple syrup; 1 tsp (5 mL) vanilla extract

Preparation info

Makes
12
butter(less) tarts

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Even without the butter and eggs, the filling in these tarts comes out gooey and soft, with that good little syrupy drip hiding at the bottom. The tops of the tarts will bake up with a smoother surface than a traditional tart, but otherwise they are virtually the same.

Ingredients

1 recipe Dairy-Free, Egg-Free Double-Crust Pie Dough
¾ cup (185 mL) packed

Method

Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
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) circ

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Butterless Butter Tarts

Ingredients

Method

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