So good for that summer snack, it's only 122 Calories and 7 Ingredients.
Indulge in the sweet and buttery goodness of Mini Maple Butter Tarts, guilt-free! These delectable treats are made with a healthier twist by using vegan Greek yogurt.
1 cup Wheat flour, whole wheat (whole)
1/4 cup vegan Butter, salted (cold; cubed)
3 tbsp Water (cold)
1/2 cup Maple syrup (pure)
2 tbsp vegan Greek yogurt, plain, fat-free
1/4 cup Pecans (chopped; or walnuts)
1/4 tsp Vanilla extract, pure
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan.
In a food processor, combine the whole wheat flour and cold butter. Pulse until crumbs form. Add the cold water and pulse a few more times until the dough comes together.
Divide the dough into 12 equal portions. Press each portion into the wells of the prepared mini muffin pan, forming tart shells. Make sure to press the dough all the way up the sides.
In a small bowl, whisk together the maple syrup, vegan Greek yogurt, chopped pecans or walnuts, and vanilla extract until well combined.
Spoon the maple filling into each prepared tart shell, filling it about 3/4 full. Make sure not to overfill, as the filling will bubble during baking.
Place the mini muffin pan in the preheated oven and bake for 15-18 minutes, or until the tart shells are golden brown and the filling is set.
Remove the pan from the oven and let the tarts cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Serve the Mini Maple Butter Tarts with vegan Greek yogurt as a delicious and healthier treat.
When pulsing the dough in the food processor, be careful not to overmix. The dough should come together but still have some small crumbs.
If you prefer a flaky texture for the tart crust, you can refrigerate the dough for about 30 minutes before dividing and pressing into the muffin pan.
Make sure to grease the mini muffin pan well to prevent the tarts from sticking.
If you don't have a mini muffin pan, you can use a regular-sized muffin pan instead. Just adjust the baking time accordingly.
If you don't have a food processor, you can also make the dough by hand. Simply use a pastry cutter or two knives to cut the cold butter into the flour until it resembles coarse crumbs. Then, add the cold water and mix with a fork or your hands until the dough comes together.
Be cautious when filling the tart shells with the maple mixture. It's important not to overfill, as the filling will expand and may overflow during baking.
Feel free to experiment with different nuts, such as almonds or cashews, in the filling for added variety.
The tarts can be stored in an airtight container at room temperature for up to 3 days. They can also be refrigerated for longer shelf life. Just make sure to bring them to room temperature or warm them slightly before serving.
These Mini Maple Butter Tarts with vegan Greek yogurt can be served as a dessert or as a special breakfast treat. They pair well with a dollop of Greek yogurt on top for additional creaminess