Exploits of a Vegan Wannabe

When I was little my mom would make pecan tarts for the holidays. They were like miniature pecan pies that I could hold in my hand. The shells were crumbly, slightly salty and the most buttery thing I had ever experienced. The filling was sweet and crunchy with caramelized edges. Because each one was a stand alone  experience with its own crust, I have always adored them even more than pecan pie. This week I set out to veganize them. It took two tries but  I am no quitter and the second batch was an exact replica of  my beloved pecan tart. These are surprisingly easy to make and were heaped with praise at last nights Half Marathon Celebration party.

Pecan Tarts

Recipe from:  My mom. Also available at Cooks.com

Shell ingredients

1/2 c. softened vegan butter (I used Earth Balance)
3 oz. softened vegan cream cheese (I used Trader Joe’s brand)
1 c. whole wheat pastry flour

Filling Ingredients

1 1/2 tsp Ener-G egg replacer mixed with 1 Tbsp water (whisk very well before adding to filling mixture)
1 1/2  tsp. melted vegan butter
2/3 c. raw pecans, finely chopped
3/4 c. lite brown sugar
1 1/2 tsp. vanilla
1/4 tsp. salt

Make It Happen

~Cream together softened butter and cream cheese. Gradually add flour.

~Cover dough and chill for one hour

~When hour is almost up, place all filling  ingredients except for the nuts in a bowl and cream together with electric mixer. Stir in nuts.

Your mixture will be very thick like the consistency of natural  peanut butter.

~Place approx 1 tsp of shell mixture into a lightly sprayed mini muffin tin. Form shell with thumb and index finger.  I had enough dough for 15 tarts.

~Fill shells half full with filling and push down into the shell.  You do not want them to boil over when cooking. After filling all 15 of my tarts, I had filling left over. This means I could have made my shells thinner and had more, but I really enjoyed the thickness of the crusts and would do it  the same way next time.

~Bake for 22-25 minutes or until the shells are light golden brown. Set muffin tins on a cooling rack to cool completely before popping them out and into your mouth.

These are so good. So good in fact, I had a hard time sleeping just knowing they were nestled in tupperware in the kitchen.

Have you veganized any favorite holiday recipes?

Have a delicious day.

Tags: compassionate eating, dairy free, going veg, mini pecan tarts, trying vegan, vegan, vegan challenge, vegan dessert, vegan experience, vegan holiday recipes, vegan pecan tarts, vegan wannabe, whole wheat crust pecan tarts