This recipe is 100% delicious!!! I’m hoping to figure out a gluten-free version to match the deliciousness, as I’m not sure just subbing the flour out will do it. So until then, those who can consume gluten, this is the recipe you want in your collection!!!
Butter tarts were a favourite childhood snack. I remember getting to have butter tarts on weekends as a special treat. I loved them so much and they were just out of a package from the store!
Full disclosure, it’s not my recipe! My friend Megan gave it to me. This human is an AH-MAZING baker and any recipe I’ve tried (making or eating) of hers is super delicious! So when she told me she made vegan butter tarts and gave me the recipe, I almost died. Literally, I ate too many 😂😂😂
Make sure to use the shortening at room temperature and, as suggested by Megan, use a hand/stand mixer to whip the shortening before adding anything else to it or it will take much longer to come together. And be less messy!
Make sure you use vegetable shortening and not regular shortening or lard because (if you aren’t aware), lard is made from raw/rendered pig fat! Barf. This is the kind I use:
The directions mention letting the tarts cool completely before eating. This is very important. As someone who didn’t wait completely, I’ll let you know you will burn your tongue haha! These are so delicious as a dessert or mid-day snack with some tea! Store them in a sealed container in the fridge for up to 4 days. Though, I’m guessing they won’t last that long!
Without further ado, here we go!
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Munchies With Love 