Becel® Plant-Based "Butter" Tarts
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough.
To make this recipe vegan, omit the egg in the filling and replace with an additional 2 tablespoons (30 mL) melted Becel® and 2-1/2 to 3 teaspoons (12 mL to 15 mL) cornstarch.
The metric measures for this recipe are as follows: 375 mL all-purpose flour, 1 mL salt, 125 mL plus 30 mL Becel® Unsalted Plant-Based Bricks, 45 mL iced water, 10 mL white vinegar, 125 mL firmly packed light brown sugar, 60 mL corn syrup, 30 mL pure maple syrup, 5 mL vanilla extract, and 120 mL chopped pecans.