Okay so Christmas is over. But in my books the holiday season isn’t over until January 3. So here is one last holiday baking recipe for this year.
One of the greatest things I will never get to experience in my life are my great-grandmother’s butter tarts. My mom tells the story that her Gramie’s butter tarts would be impossible to replicate because she had a few tricks up her sleeve. For instance, she would turn the oven off at a certain point during the baking time but leave the butter tarts inside. It was impossible to nail by anyone but her.
But, if there is anything that could come close to it, this recipe seems like it does. I’m not kidding. You know all of those other times where I said something was my favourite food ever? I was a fool. This is it.
2 eggs made with egg replacer, follow package instructions
3/4 c. maple syrup
1/2 c. brown sugar
2 tbsp. cornstarch
1 tsp. white vinegar
2 tsp. vanilla extract
1/4 tsp. salt
1/2 c. melted Earth Balance butter substitute
1 batch of vegan pie crust (same as in meatless tourtiere recipe)
Split the pastry dough in two and roll each out onto a floured surface. Cut circles out of the dough the size to fit in a muffin tin, approximately 2.5 inches in diameter.
Lay each circle gently into the muffin tins. Chill for about 15 minutes in the fridge before adding the filling.
Preheat the oven to 350°F.
In a large mixing bowl, beat egg replacer, maple syrup, vinegar, vanilla, cornstarch, sugar, and salt together using an electric mixer.
Stir in the melted butter until combined.
Pour filling into the shells. You can also lay in any nuts or raisins if you want but that would just be foolish. Bake for 15-20 minutes until the filling is just set and the crust is golden.
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