Vegan Maple Almond Tarts - Dessert Recipe
Vegan Maple Almond Tarts
Rated 5.0 stars by 3 users
Catégorie
Dessert/ snacks
Portion
6 tarts
Temps de préparation
15
Temps de cuisson
25-30 minutes
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.
Ingrédients
-
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
-
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
For the Dough
For the Filling
Instructions
For the Dough
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.
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.
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
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the maple syrup, sugar, butter, plant milk, vanilla, salt & cornstarch until mixture is smooth.
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.
Bake for 25-30 minutes, or until the mixture begins to caramelize & bubble. Let cool completely before serving!