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Becel Plant-Based Butter Tarts

  • Cooking time20 min
  • Prep time20 min
  • 12
recipe image Tartelettes au beurre avec la Becel à base de plantes


  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. salt
  • 4 oz plus 2 Tbsp. Becel® Unsalted Plant-Based Bricks , divided
  • 3 Tbsp. iced water
  • 2 tsp. white vinegar , divided
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup corn syrup
  • 2 Tbsp. pure maple syrup
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup Becel® Unsalted Plant-Based Bricks

Nutrition facts

Total Fat-1.00 g
Saturated Fat-1.000 g
Trans Fat-1.000 g
Polyunsaturated Fat-1.000 g
Monounsaturated Fat-1.000 g
Cholesterol-1 mg
Sodium-1 mg
Total Carbs-1.00 g
Dietary Fiber-1.0 g
Sugars-1.00 g
Protein-1.00 g
Vitamin D-1.000 mcg
Calcium-1 mg
Iron-1.00 mg
Potassium-1.000 mg
Omega-3-1.00 g
Omega-6-1.00 g


  1. Preheat oven to 400°F (205°C). Grease 12 nonstick muffin cups; set aside.
  2. Combine flour with salt in medium bowl. Cut in Becel® with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 1 tsp. (5 mL) vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
  3. Whisk brown sugar, corn syrup, maple syrup, egg, remaining 2 Tbsp. (30 mL) melted Becel, vanilla and remaining tsp (5 mL) vinegar. Roll dough on lightly floured surface about 0.5 cm thick. Cut out 12 (4-in/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
  4. Bake 10 minutes then reduce oven temperature to 375°F (190°C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.