(from furball’s recipe box)
This recipe works for me very well! Being canadian, maple runs through my veins. Another I picked up from wailana
Source: wai lana
Prep time: 20 minutes
Cook time: 15 minutes
Serves 12 people
- 3/4 cup unbleached white flour
- 3/4 tsp. egg replacer powder
- 3/4 tsp. baking powder
- 1/16 tsp. salt
- 2 pinches baking soda
- 2 1/2 Tbsp. vegetable oil
- 2 1/2 Tbsp. eggless mayonnaise
- 2 tsp. water, or as needed
- 1 cup fresh almond milk*
- 5 Tbsp. maple syrup
- 3/4 tsp. vanilla
- 2 pinches salt
- 1 3/4 Tbsp. cornstarch mixed with 1 3/4 Tbsp. water
Preheat the oven to 350°F. Combine the first 5 ingredients together in a small bowl. Rub in the oil and mayonnaise with your fingertips until evenly crumbly. Add the water and mix to form a smooth, moist dough. Divide the dough into 12 pieces.
Press each piece evenly into an oiled standard 12-cup muffin tray, allowing the dough to come about halfway up the sides. Bake for 15 minutes, or until light golden with slightly darker edges. Remove from the heat and allow the tart bases to cool at least 15 minutes before removing from the tray directly onto a serving dish.
While the tart bases are baking, prepare the filling. Make the almond milk as directed below. Place in a medium saucepan along with the maple syrup, vanilla, and salt and bring to a boil on medium heat.
Stir in the cornstarch mixture, whisking constantly until well thickened. Remove from the heat and allow to cool for 5 minutes before filling the tart bases. Allow the filled tarts to sit for at least 10 minutes before serving.
Makes 12 tarts
*Almond milk: Blend 1/2 cup raw almonds with 1 1/2 cups hot water until smooth. Strain through a fine strainer. If you use blanched raw almonds, the milk will be slightly whiter in color.