I baked this Vegan Mini Pecan Tarts for my book club last week. The mini tarts came out buttery and sweet, and my family ate them fast.
Delicious Vegan Mini Pecan Tarts for Celebrations
These Mini Vegan Pecan Tarts feature a sweet and gooey pecan filling made with maple syrup that perfectly balances the buttery crust. The recipe yields around 12 mini tarts and takes approximately 45 minutes to prepare and bake.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup coconut oil or vegan butter, melted
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 3 tablespoons cold water
- 1 cup pecans, chopped
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Make the Crust: In a bowl, combine flour, melted coconut oil, powdered sugar, and salt. Add cold water gradually until the dough comes together. Press the dough into a mini tart pan and chill in the refrigerator for 15 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a mixing bowl, combine chopped pecans, maple syrup, brown sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt. Mix until well combined.
- Fill the Tarts: Remove the crust from the refrigerator and fill each tart shell with the pecan mixture. Do not overfill.
- Bake: Place the tart pan in the preheated oven and bake for 20-25 minutes, or until the filling is bubbly and the crust is lightly golden.
- Cool and Serve: Allow the tarts to cool for a few minutes before removing them from the pan. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 mini tarts
- Calories: 150kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
I store the tart in the fridge for up to four days. The stay buttery, and I serve slices chilled.
