These butter-less butter tarts made with spelt flour and grapeseed oil may not be identical in taste to the traditional Canadian dessert, but they are just as delicious! The filling starts off by making a simple roux to provide body to the classic caramel-meets-custard butter tart filling. Then a bunch of other yummy ingredients are added: coconut milk for creaminess, coconut sugar for sweetness, maple syrup for a Canadian touch, and vanilla to really send it over the top. Pair these with a cup of hot tea.
Canadian Butter Tarts [Vegan]
For the Crust:
- 1 1/4 cup spelt flour
- 1/2 teaspoon salt
- 1 tablespoon organic cane sugar
- 2 tablespoons grapeseed oil
- 1/3 cup water
- 1 teaspoon lemon juice
For the Filling:
- 2 tablespoons coconut oil
- 2 1/2 tablespoons spelt flour
- 1/4 cup full-fat coconut milk
- 1/3 cup water
- 1/4 cup coconut sugar or brown sugar
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup raisins, chopped dates, chopped pecans, or chopped walnuts
To Make the Crust:
- Mix together dry ingredients in a large bowl, then make a well in the center. Stir in oil, the mixture will be somewhat crumbly. Add water and lemon juice together and stir until a dough starts to form. Work the dough gently until it comes together in a ball. Wrap in plastic wrap and refrigerate for about an hour.
- Grease a six cups in a muffin tin.
- Once your dough is chill and rested, roll it out on a floured work surface to a 1/4-inch thickness. Cut out circles of dough larger than the diameter of the muffin tin's cups, you want the crust to overhang slightly. Fit the dough into the greased cups, folding the dough over itself as needed to get it into shape. Place the tin into the refrigerator or freezer while you prepare the filling.
To Make the Filling:
- In a saucepan over medium heat, melt coconut oil. Once melted, whisk in flour until fully incorporated; this should form a runny paste.
- Whisk in coconut milk, water, coconut sugar, salt, and maple syrup. The mixture should start to get thicker. Keep it simmering for about 5 minutes, until the mixture is noticeably thicker, stirring frequently. Remove from heat.
- Preheat oven to 350°F.
- Take your pastry cups from the refrigerator and distribute your dried fruit or nuts evenly in the bottoms of the cups. Begin to pour the filling into each cup, leaving about 1/4-inch of pastry clear (this is where the pastry overhang comes in handy). The filling won't expand during baking, but it will bubble and might pour a little over the edge of the pastry if it is too short.
- Bake for approximately 30 minutes, until the edges of the crust are golden and the filling is bubbly. Let cool slightly or fully before serving.