Dave loves butter tarts. In fact there was a period when he was asking for them every week. I’m not complaining… really! Obviously I love baking, and I especially love baking for him. So I’m in absolute heaven when he likes something enough to request it over and over. BUT…
(pictures were updated Oct. 2016)
I also found that making tart shells every week was a bit of a bore and time consuming… Then I stumbled upon this book in a thrift store, Great Canadian Cookies, Bars & Squares. In it, Butter Tart Squares! Needless to say, the book came home with me.
The original recipe was not vegan, but adapted beautifully. Tastes just like a butter tart, with a lot less work. Best of all, Dave keeps asking for more… I still love butter tarts, but now I can save them for special occasions. Speaking of which, I thought these would be a perfect start for this year’s Christmas recipes. They make a delicious addition to those holiday platters!
Have you started planning your Christmas baking roster?
Butter Tart Squares
Recipe Type: Dessert
Makes: 16 squares
Adapted from the book, “Great Canadian Cookies, Bars & Squares”
- 1/4 cup Vegan Butter (I use Earth Balance)
- 1/4 cup Shortening
- 1 cup All-Purpose Flour
- 2 tbsp Brown Sugar
- 1 1/2 cup Brown Sugar
- 1/2 cup Soft Tofu, pureed
- 1/2 cup Rolled Oats (or quick oats)*
- 1 tsp Maple Extract
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Raisins
Preheat oven to 350°F and line an 8-inch square pan with parchment paper (leave some overhang).
to make the base:
Stir together the flour and sugar. Set aside.
Melt the margarine and shortening together. Mix thoroughly with the flour mixture and press into the lined pan.
Bake for 15 minutes.
to make the topping:
When the base is baking, add the sugar, pureed tofu, oats, extract, baking powder, and salt to the bowl of a food processor and blend until well combined. Stir in the raisins.
Once the base has finished baking, pour the topping over the base and return to the oven for 20 minutes.
Remove from oven and immediately run a knife around the edges (so you don’t have to try to peel the paper off later).
Allow to cool completely, then place in refrigerator for 1 – 2 hours to firm (this makes cutting cleaner and easier).
Using the parchment paper as handles, lift from the pan and cut into 16 squares.
Best served at room temperature.
*If you do not have a food processor, the topping can be made using a hand mixer. If using a hand mixer use quick oats.