Even without the butter and eggs, the filling in these tarts comes out gooey and soft. The tops of the tarts will bake up with a smoother surface than a traditional tart, but otherwise they are virtually the same!
1 batch of Double Crust Pie Dough (recipe follows)
3/4 cup packed dark brown sugar
3/4 cup pure maple syrup
1/3 cup vegetable oil
140 grams silken (soft) tofu
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/3 cup golden raisins or walnuts
For the double crust pie dough:
2 1/3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup cold almond or soy milk
Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
Shape the pie dough into two logs and cut each log into six pieces. Roll out each piece of dough onto a floured work surface to just over 4-inches across and cut out ten centimeter circles with a cookie cutter. Line each muffin cup with the pastry.
In a food processor, puree the brown sugar, maple syrup, oil, tofu, vinegar and extract until smooth. Sprinkle a few raisins or walnut pieces into each muffin cup and pour the filling into each, filling equally (about 3/4 full).
Bake the tarts for about 20 minutes, until the crust has turned a golden brown and the filling bubbles around the outside. Cool the tarts completely before removing.
The tarts can be stored in an airtight container for up to three days.
Makes 12 butter(less) tarts
For the vegan double crust pie dough:
Stir the flour, sugar and together.
Pour in the oil and almond or soy milk and mix quickly just until the dough comes together – do not overmix (the dough should have streaks of oil through it). Wrap and set aside for 40 minutes before rolling.
If preparing the dough a day or more in advance, chill the dough, but then knead it slightly before rolling it out. Some oil will rise to the surface, but then work back in easily.