Better For You Butter tarts
This is the lightened up version of my Grandma's famous butter tarts. I always make them during the holidays .And now they can be enjoyed guilt free!
- Light Whole Wheat Pastry:
- 1 ¾ cups whole wheat flour
- 1 cup all purpose flour
- 1 cup vegetable shortening
- ½ teaspoon baking powder
- 2 tablespoons brown sugar
- 1/3 cup cold water
- 1 tablespoon vinegar
- 3 tablespoons + 2 teaspoons fat and cholesterol free liquid egg replacement
- Butter Tarts:
- 1 tablespoon melted butter
- ½ cup packed brown sugar
- 2 Tablespoons unsweetened applesauce
- 2 Tablespoons fat and cholesterol free liquid egg replacement
- ¼ teaspoon butter flavour
- ½ teaspoon vanilla
- ¼ cup 1% milk
- ¼ teaspoon cornstarch
- 1 teaspoon white vinegar
- ¼ cup raisins or finely chopped pecans
- 12 tart shells (use light whole wheat pastry above)
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Average budget
Preheat oven to 400 degrees. Spray muffin tin with non stick cooking spray or place 12 aluminum tart forms in each one.
Mix flour, shortening, baking powder and brown sugar together in large bowl until it clings together and forms a crumbly mixture. In a small bowl mix together egg replacement, vinegar and cold water. Add to flour mixture and stir well, then mix with hands. Roll out onto floured surface to 1/8" thick. Be sure to constantly flour rolling pin to prevent sticking. Cut with large round cookie cutter or mouth of a mug/glass (approximately 4-inch diameter) Press into prepared muffin tins (you can also use aluminum foil tart forms in the muffin tins)
Add ingredients in order given, making sure to add vinegar last. Mix well with whisk.
Place 4 or 5 raisins or chopped pecans in unbaked tart shells. Fill shells to ¾ full. Bake at 400 degrees for 12-14 minutes. Let tarts cool on wire rack for and set for at least 1 hour.
**Note: Store-bought tart shells can be substituted for homemade