Vegan Maple Almond Tarts

Vegan Maple Almond Tarts

Vegan Maple Almond Tarts

Preparation time: 15 minutes + 60 minutes chill time
Cooking time: 25-30 minutes
Servings: 6 tarts

This vegan maple tart is a cross between two Canadian favourites; a butter tart and a sugar pie. It is loaded with maple flavour as it features both PRANA's Amandine organic maple almonds and pure maple syrup. The crust is made with a vegetable-based shortening making it extra flakey. Enjoy!

Recipe & photos by Modest Marce.

Ingredients

For the dough:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp fine salt
  • 1/2 cup vegetable shortening
  • 3 tbsp ice water

For the filling: 

  • 1/4 cup maple syrup
  • 1/2 cup light brown sugar, packed 
  • 1/4 cup vegan butter, melted 
  • 1/4 cup plant based milk (almond, soy, oat, etc)
  • 1 tsp pure vanilla extract 
  • 1 pinch fine salt
  • 3 tbsp cornstarch, sifted
  • 3/4 cup PRANA Amandine organic maple almonds, roughly chopped
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Preparation

For the dough:

  1. In a large mixing bowl sift together the flour, sugar & salt. Add the shortening & work into the dough using your hands or a pastry cutter until a pea sized crumb mixture is formed.
  2. Add the water & shape dough into a disc. Wrap dough in plastic wrap & refrigerate for minimum 60 minutes. Dough can be prepared up to 24 hours in advance.
  3. Once the dough has chilled, roll dough out to 1/4 in thickness. Cut dough into six circles & shape to fit desired tart pan. Set tart shells aside until ready to use.

For the filling:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together the maple syrup, sugar, butter, plant milk, vanilla, salt & cornstarch until mixture is smooth.
  3. Add a spoonful of maple almonds to the prepared tart shells & top with the filling. Fill each tart shell 3/4 of the way full to avoid spillover.
  4. Bake for 25-30 minutes, or until the mixture begins to caramelize & bubble. Let cool completely before serving!
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