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… 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
(Adapted from “Great Canadian Cookies, Bars & Squares”, page 104)
1/4 cup Margarine
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 prepare 8-inch square pan.
Stir together the flour and 2 tablespoons of sugar. Set aside.
Melt the margarine and shortening together. Mix thoroughly with the flour mixture and press into pan.
Bake for 15 minutes.
Blend 1 1/2 cups sugar, pureed tofu, oats, extract, baking powder, and salt until well combined. (I use a food processor for this which breaks down the oats, if you are using a hand mixer, I suggest using quick oats). Stir in the raisins.
Pour topping over the baked base and return to the oven for 20 minutes.
Immediately run knife around edges (for easier removal later).
Allow to cool completely, then place in refrigerator for 1 – 2 hours to firm base (this makes cutting cleaner and easier).
Cut into squares and enjoy.