These tiny tarts are as adorable as they are delicious! A peanut butter shortbread crust is filled date caramel and topped with crunchy pecans and melted chocolate. Who could resist? Apparently not us, both of my test batches somehow managed to magically evaporate from the fridge…
I’ve never actually tried veganizing butter tarts before. I’m generally more of a chocolate kind of girl. However, this weekend, after a long and hilly bike ride in the grueling heat, my mom brought home these beautiful artisanal tarts for some dinner party, and fed one to Nick, right in front of me. Sometimes, inspiration (or extreme hunger pangs) just strike…
In terms of my personal life, I am finally back from Calgary! Those of you who follow me on Instagram may have seen that my wish for a longer vacation was magically granted when I (unintentionally) lost my wallet, and all my ID, the day before we were supposed to fly back. I was not allowed to board the plane. Apparently that’s against the law…So I ended up being stranded in Calgary for a couple of extra days (which actually ended up being really nice, thanks to a friend’s hospitality) while I anxiously awaited for Nick to mail me my passport. I explored downtown, went to a boot camp (anyone heard of November Project?) and went for some nice distracting runs along the riverside trails. Very. Anxious. Waiting.
I literally had no idea where my wallet was and was calling every place we had been trying to track it down. No one had seen it. Until, several days later, some random gas station attendant in Vernon contacted me saying he had found my wallet in a parking lot that neither of us remember stopping in… In any case, his supervisor agreed to allow him to mail it to me (apparently he had to ask permission) and it arrived, intact, back to Burlington shortly after I did. Nothing missing! So, though my bank account is significantly lighter after re-scheduling my return flight with CheapOAir… twice, all’s well that ends well!
Makes me kind of glad I don’t have tap enabled on any of my cards though…
We are actually headed back out there for Nick’s electives in a couple of weeks, so stay tuned..
Don't be fooled by these unassuming little tarts, they're packed with flavour! A flaky peanut butter shortbread crust is filled to the brim with date caramel and finished with a crunch of pecan and a rich dark chocolate drizzle.
- 1 c gluten-free all-purpose flour, I used Pamela's (or use regular white flour)
- 1/4 tsp salt
- 1/4 c + 2 Tbsp natural peanut butter
- 2 Tbsp vegan margarine (I used Earth Balance)
- 1/4 c maple syrup
- 1 tsp pure vanilla extract
- 1 c pitted dates, soaked in warm water x 1 hr
- 1/4 c lite coconut milk
- 1 tsp vanilla
- 1/2 shot dark rum (optional)
- 1/4 tsp salt
- 1/4 c pecan halves
- 1/2 c vegan dark chocolate
Soak your dates in boiling water for 30-60 minutes before blending.
Preheat the oven to 350F.
In a medium sized bowl, mix the margarine, peanut butter, vanilla and salt until well combined.
Add the flour and mix until combined.
Roll a rounded tablespoon sized piece of dough into a ball, and then flatten it into a circle onto a well-floured surface. Form this into a tart crust using a mini muffin tin. Repeat until all the dough has been used.
Bake for 5 minutes.
Drain the dates, placing them into the bowl of your food processor.
Add the other ingredients and process until completely smooth. You may choose to add extra salt.
Place the filling by spoonfuls into your shortbread crusts.
Press 2-3 pecan halves into the top of each tart.
Bake for 17 minutes and remove from oven, allowing to cool.
Melt 1/2 c of vegan dark chocolate chips in the microwave in 15-30 second intervals. Make sure to stir each time to prevent burning.
Once the chocolate is fully melted, use a spoon to drizzle the desired amount onto each tart. Garnish with additional pecan halves, if desired.