Comments on: Butter Tarts, Glorious and Free (of Eggs and Dairy)

By: Ricki

Ricki — Sun, 13 Nov 2011 22:28:56 +0000

Amanda, it’s been a while since I made them, but I do recall freezing them once and they were still pretty good! Not quite like fresh, but good all the same. Freeze on a plate or cookie sheet, uncovered, until solid. Then wrap individually in plastic an store in a container or plastic bag. Thanks so much for the kind comment!

By: Amanda

Amanda — Sun, 13 Nov 2011 22:15:25 +0000

Hey
I am just wondering if anyone has tried freezing these??? Does it work? Wonderful recipe!

By: Chocolate Chunk Pecan Squares

Chocolate Chunk Pecan Squares — Wed, 29 Dec 2010 18:46:32 +0000

[...] didn’t know it was possible to make an egg-free pecan-style tart until I saw (and made) Ricki’s butter tarts. So I must dedicate these delightful pecan squares to Ricki. I learned a lot from Ricki in [...]

By: Christa

Christa — Mon, 22 Nov 2010 23:33:53 +0000

Oh man, these look so good in your photos. I’m sitting here trying to figure out where I went wrong, because my batch is currently in the oven, the filling bubbling and pouring over the edges of my tart pans. Hopefully they still taste good and come out of the pans. I’m wondering if it’s the coconut oil vs. butter discrepancy? I have both on hand, and assumed refined coconut oil was to be used for both the crust and filling. Was this incorrect? Darn, I’ve had this recipe in my bookmarks for a year, looking forward to trying it. Back to the drawing board!

By: Sara

Sara — Wed, 24 Jun 2009 20:45:12 +0000

Oh my…that looks so super delicious! I can’t take my eyes off the last shot with the luscious looking goo working its way out of the tart for the sole purpose of taunting me into attacking it!

By: Sam

Sam — Thu, 11 Jun 2009 03:15:57 +0000

oh by the way- coconut oil and coconut butter are different. Coconut butter is the whole young coconut blended while the oil is just the fat (no meat).

By: Sam

Sam — Thu, 11 Jun 2009 03:11:21 +0000

These look great! Many times I’ve thought of vegan “butter tarts”, yet to have experienced them though. You can turn any nasty food into a delicious vegan alternative. I’m especially pleased to see the whole spelt flour and sugar alternatives- too many great tasting vegan recipes are just loaded with refined crapola! Bill, what a flaky comment.

Sam

By: Vegan Butter Tarts « Sweet Freedom

Vegan Butter Tarts « Sweet Freedom — Thu, 20 Nov 2008 16:41:26 +0000

[...] the recipe, see my other blog, Diet, Dessert and Dogs . Posted by Ricki Filed in dairy free, egg free, fancy desserts, indulgent, pareve, pies and [...]

By: Ricki

Ricki — Tue, 08 Jul 2008 21:35:23 +0000

Hi Anonymous,
Hope you read this–you didn’t leave an email address, so I’m answering here and hoping that you see it.

Yes, coconut oil and coconut butter are the same thing. In a cool room (above 76F), it should be solid. This will help keep the tart’s filling semi-firm after it’s baked. As to the Salba, I’d say a qualified “yes” that it’s necessary. You COULD try using 1/4 cup finely ground flax seeds instead, but I haven’t tested with flax so I couldn’t guarantee that it would work. Also, flax is darker and so it will show up in the filling–if you don’t mind a darker filling, then there’s no problem with flax! Let me know how they turn out if you do try them.

By: Anonymous

Anonymous — Tue, 08 Jul 2008 17:18:38 +0000

What!? I’ve been looking for a vegan butter tart recipe all year and they all had so much brown sugar and earth balance. Plus they didn’t look like a traditional buttertart…must not have been Canadian! So can I use coconut oil instead of the butter (are they the same?) And is the Salba a must, because that stuff is pricy?

Thank you!