These vegan not-butter tarts are adapted from her much-loved recipe.
3 cups flour
1 tsp fine sea salt
1 1/4 cups vegan butter, cold
1/2 cup water, ice cold
Combine flour and salt. Cut butter into small pieces and mix in with a fork until the dough has the texture of coarse meal. Mix in water just until the dough forms large clumps. Test by pressing two pieces of dough between your fingers—if the pieces stick together, you’re good to go; if not, add an additional 1-2 tbsp of water. Roll the dough into a smooth ball and flatten. Wrap with plastic and refrigerate for at least an hour, or until firm. (Dough can be refrigerated for up to two days, or frozen for up to one month. Thaw in fridge overnight before using.)
Once the dough is firm, line a flat surface with parchment paper and sprinkle with flour. Lightly grease 2 muffin trays, set aside. Roll out dough to about 1/4″ thick. Cut into 4" circles and press gently into muffin forms. Allow edges to fold naturally. Preheat the oven to 375˚F.
1/2 cup vegan butter, room temperature
1 1/2 cups unrefined brown sugar
1/2 cup brown rice syrup
1/2 tsp vanilla
1/4 tsp salt
1 cup raisins
1/4 cup currants
2 tsp egg replacer, dissolved in 4 tbsp water
Cream butter with a mixer. Add sugar, rice syrup, vanilla and salt, mixing continuously. Fold in rasins and currants. Stir in egg replacer.
Spoon filling into pastry shells. Bake at 425°F (220°C) for 5 minutes; reduce heat to 350°F (175°C) and bake for another 15 minutes.
Makes about 18 tarts.