Can vegan pecan pie tarts be frozen?

Yes! These vegan pecan pie tartlets can be frozen for up to 3 months. To freeze, allow them to cool completely at room temperature before transferring them to a freezer-safe bag or container. Then, when ready to eat, thaw the tartlets in the refrigerator, then bring them to room temperature before serving.

Are these pecan pie tarts dairy-free?

We used vegan butter instead of dairy butter and vegan cream cheese instead of dairy cream cheese, making these pecan pie tarts 100% dairy-free and vegan!

Will the vegan pecan pie filling thicken as it cools?

Like making cheesecake, the filling in these mini vegan pecan pie tarts will continue to thicken and set as the tarts cool. This is why it is important to allow the tarts to cool completely to room temperature before serving.

Can I use pure maple syrup instead of brown sugar?

Although the flavor profiles of maple syrup and brown sugar are similar, we would not recommend substituting maple syrup or other liquid sweeteners in place of brown sugar in this recipe. This would make the pecan pie filling too runny and prevent it from properly setting.

Vegan Pecan Pie Tarts (Pecan Tassies)

Name: Vegan Pecan Tarts (8-Ingredients)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 tablespoons flaxseed meal; 2 tablespoons water; 3/4 cups packed brown sugar; 1 tablespoons melted vegan butter; 1/8 teaspoon salt; 1/4 teaspoon vanilla extract; 1/4 cup chopped pecans; 1/2 cup vegan butter (we used Earth Balance); 3 oz. vegan cream cheese, softened (we used Kite Hill); 1 cup all-purpose flour

Description

These vegan pecan tarts are to die for and are sure to impress your holiday guests! They require just 8 ingredients and are ready in less than an hour.

Ingredients

Filling

1 tablespoons flaxseed meal
2 tablespoons water
3/4 cups packed brown sugar
1 tablespoons melted vegan butter
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup chopped pecans

Pastry

1/2 cup vegan butter (we used Earth Balance)
3 oz. vegan cream cheese, softened (we used Kite Hill)
1 cup all-purpose flour

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, mix together the flaxseed meal and water. Set aside to thicken for 10 minutes.
In the meantime, prepare the pastry. Using a hand mixer (or whisk), cream the vegan butter and vegan cream cheese in a large bowl until uniform. Add in the flour and mix well. Set into the refrigerator for 30 minutes.
Add the remaining filling ingredients to the bowl with the “flax eggs” and mix until uniform to form the filling. Set into the refrigerator.
Lightly grease 1-2 mini cupcake pans (enough for 24 pecan tarts) and preheat the oven to 350°F. If you are using 1 pan, just bake these in 2 batches
Divide the dough into 24 and roll each into a ball. Place each ball into one of the muffin holes in the pan. Using your fingers, press the ball down in the center to create a “cup” for the filling. You want the dough to fill up the sides of the pan as evenly as you can. Continue until you have placed all of the dough into the pans.
Evenly distribute the filling into the pastry “cups”. We started by putting 1 teaspoon of filling into each cup, and then evenly distribute the remaining filling from there. We recommend not filling the cups more than 2/3 of the way up to prevent the filling from overflowing while baking.
Place the pan into the oven for 35-40 minutes, or until the pastry has become a light golden brown. Remove and cool completely before serving. It is important to cool as this will help the filling to solidify. We topped ours with pecans just to spruce them up a bit, but that is totally optional. Enjoy!

Notes

Store in an airtight container for 7-10 days.
The original recipe for this is from All Recipes. My mom used to make this exact recipe all of the time for me growing up, just not vegan, so I veganized it and it turned out amazing!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert, Holiday
Method: Oven
Cuisine: Vegan