Butter tarts are great Canadian classics. They are sweet, rich and gooey. Here is my vegan version guaranteed to please the most discerning canuckian palate!
Make the pastry dough using the recipe for strawberry rhubarb tarts. In fact, I used leftover dough from the previous recipe. For these tarts, I used tiny tin molds. The filling is very sweet and the tarts don't need to be huge.
For the filling: combine 1 cup maple syrup, 1/2 cup raisins (soaked in apple juice until they plump up and squeezed), 2 teaspoons tahini, 1/2 cup chopped walnuts (optional, of course) and 1 tablspoon kuzu dissolved in a very small amount of cold apple juice. Place in a pot over medium heat and stir until the kuzu is dissolved.
Half fill the pastry shells and bake in a preheated 350F oven.
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| They look and taste just like gramma's! |
