Gluten Free Vegan Butter Tarts

🧂 Ingredients

• 2 ½ cups gluten free flour
• ½ tsp salt
• ¼ cup white sugar
• 1 cup vegan butter

  very cold (frozen is best)
• ½ cup cold ice water
• 2 tbsp ground chia seeds
• 1/4 cup unsweetened vanilla almond milk
• ½ cup maple syrup
• ¾ cup light brown sugar
• 3 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 tsp apple cider vinegar
• ½ cup melted vegan butter
• ¼ tsp salt
• 1/4 tsp cinnamon

Instructions

• 1 In a food processor, add the flour, salt, sugar, and butter and pulse until it
  reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it
  comes together (you likely won’t use it all!). Form into a thick round risk,
  wrap in plastic wrap and refrigerate for 1 hour to set up.
• 2 Meanwhile, preheat oven to 325F.
• 3 Mix together the chia and almond milk and refrigerate for 20 minutes.
• 4 In a food processor, puree the chia egg (the chia and almond milk mixture),
  maple, sugar, cornstarch, vanilla, vinegar, butter, salt and cinnamon.
• 5 Roll the dough out to less than 1/4 inch. Using a glass, cut out circles and
  nestle into a greased muffin tin. Poke holes in the bottom and sides using a
  fork and bake for 10 minutes.
• 6 Add the filling 2/3 of the way up and bake for another 20-25 minutes until
  lightly golden brown. Allow to cool slightly to set.

Nutrition Info