All this cooking from home is starting to make me crave random things. Perhaps it’s because I’ve already exhausted my usual repertoire of recipes, so now my tastebuds also have to get creative so as not to get bored. When looking through the pantry the other day I noticed half a bag of walnuts and pecans that have been hanging around for a while. Instantly I thought of pecan pie, even though I usually only make pecan pie around the holidays. Be that as it may, who am I to deny a sudden bout of baking inspiration?
Instead of making a full pie, I went the easier route and made these cute mini nut tarts. I kept things pretty simple with a press-in crust and using one bowl for everything. Using maple syrup instead of corn syrup adds a nice touch of sweet, maple-y goodness that I just love. (Personal tip: When you have the option to add maple syrup, just do it.) Despite their small size, these really aren’t all that time consuming to make. You can easily use all pecans here or swap one type of nut with another. (Adding some chopped hazelnuts would be good.) If you decide to give the recipe a try, let me know how you mixed it up!
Mini Nut Tarts
(Makes approx. 2 dozen)
1 cup white flour
1/2 cup oat flour
4 TBSP vegan butter, melted (I use Earth balance)
2 TBSP maple syrup
1/4 cup maple syrup
1/4 cup brown sugar
1 TBSP coconut oil, melted
2 TBSP oat milk
1/2 tsp vanilla
1.5 TBSP flour
1/4 tsp salt
1 cup chopped nuts (I used pecans and walnuts)
- Preheat oven to 350 degrees. Grease cavities of a mini muffin tin. (Make sure to grease well!)
- In a large bowl combine flours and pinch of salt. Add melted butter and maple syrup. Mix until everything is well combined and the dough is crumbly, but holds together. (I usually start mixing with a wooden spoon, then switch over to using my hands to really knead everything together well.) If your dough feels a little too dry, you can add 1-2 tsp water to help moisten it.
- Press clumps of dough into the greased muffin cups, pressing gently onto the bottom and about 3/4 the way up the sides.
- In the same large bowl whisk maple syrup, brown sugar, coconut oil, milk, and vanilla together until well combined.
- Add flour and salt. Whisk until no lumps of flour remain.
- Fold in chopped nuts.
- Spoon filling into prepared tart shells, filling them almost to the top.
- Bake approximately 15-18 minutes, until tarts look golden brown and the filling is mostly set.
- Let cool completely before removing tarts from muffin tin. (The best way to remove them is to slide a thin knife around the edge of the tarts to loosen the crust.)
- Store leftovers in an airtight container in the fridge.