Butter Tarts

From the Silk test kitchen

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Total Time
1 h

Silk Butter Tarts Recipe


  • 1 1/2 cups (170 g) flour
  • 1/4 tsp (1 ml) salt
  • 1 Tbsp (12 g) brown sugar
  • 1/2 cup (115 g) margarine chilled and cut into cubes
  • 3 Tbsp (45 ml) Silk Vanilla Coconut Beverage, chilled


  • 1 Tbsp (12 g) flax meal
  • 4 Tbsp (60 ml) Silk Vanilla Coconut Beverage
  • 1/4 cup (50 g) brown sugar
  • 1/4 cup (65 ml) maple syrup
  • 3 Tbsp (45 g) margarine
  • Pinch of salt
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (110 g) pecans, chopped
  • 1/4 tsp (1 ml) baking powder

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  • Prepare crust
  • In food processor, combine flour, salt and brown sugar, pulsing to combine.
  • Add margarine and pulse 5-6 times until mixture resembles course corn meal.
  • Add Silk and pulse another 5-6 times. The dough will be crumbly but should hold together when you squeeze it in your hand.
  • Divide dough between 8 cupcake molds using your fingers to press into the bottom and up the sides.
  • Prick the bottom with a fork and chill for 20-30 minutes.
  • While crust chills, preheat oven to 325°F.
  • Bake tarts for 10 minutes, then let cool while you prepare filling.
  • Prepare filling
  • Whisk together flax meal and Silk.
  • In a saucepan, combine brown sugar, maple syrup, margarine, salt and coconut flax mixture. Heat until margarine is melted and mixture just starts to boil.
  • Remove from heat and immediately add vanilla extract, pecans and baking powder, mixing to combine.
  • Spoon filling into tart shells, 1 heaping Tbsp per shell. Bake another 20 minutes until filling has set.