Saturday, November 24, 2007

Pecan Tarts with Mexican Vanilla Ice 'Cream'

These little darlings are Pecan Tarts.
I veganized this recipe from Shirley's Bitchin' Pecan Tarts.

Joyous Vegan Pecan Tarts

The pastry:
* 1/2 Cup vegan cream cheese
* 1 Cup sifted flour
* 1/4 Cup Earth Balance "butter"

Blend together the cream cheese and butter. Sift in flour, mix until all the flour is incorporated - roll into ball. Chill for 2-3 hours. Divide the dough into 12 equal balls and press into muffin or tart pans so that the edges reach the top of the mold.

The filling:
* 3/4 cups chopped pecans
* 1/4 cup Earth Balance "butter", melted and cooled
* 1 1/2 cups light brown sugar
* 2 flax eggs*
* dash salt
* 1 Tablespoon vanilla

Cool melted butter and add sugar, flax eggs, salt and vanilla blend until liquid and smooth. Put chopped pecans in bottom of shells. Fill 2/3 full with filling.

Bake at 350 for 25 to 30 minutes. Makes 12 if you use regular muffin pans. Makes 24 if you use small tart pans.

You can top these cuties with Mexican Vanilla Ice 'Cream' for a more special treat.

I used the recipe for 'fancy pants' vanilla ice cream found on A Vegan Ice Cream Paradise but used only 1 cup soy creamer and 3 cups vanilla soy milk. I also used a vanilla bean from Mexico - which is why I'm calling it "Mexican Vanilla Ice Cream".
The real vanilla makes the most amazing ice cream and nothing goes better with pecan tarts than vanilla ice cream. Heaven on a plate!

*Flax Eggs
1 Tablespoon ground flax seeds + 3 Tablespoons water = 1 egg
just put the water and flax seed meal into a blender and blend until gelatinous (you can also use flax seeds - you just need to blend longer)

1 comment:

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