Dairy Free Butter Tarts
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Learn more →Ingredients
12 servings
For the pastry
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the filling
- 1 cup packed dark brown sugar
- ⅓ cup unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¼ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp white vinegar
- ¼ tsp salt
- ½ cup raisins or roughly chopped pecans (optional)
Instructions
- 1
Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out, press it into a flat disc, wrap it, and refrigerate for at least 30 minutes.
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