Better than Butter Tarts
dairy-free, egg-free, optionally nut-free (I never make them with nuts), potentially gluten-free, if you replace the pastry tart shells with a gluten-free version (cooking times might have to be altered in that case)
from the book How It All Vegan! (10th Anniversary Edition)
by Tanya Barnard and Sarah Kramer
1 cup raisins
1 tbsp vegan margarine
2 tbsp ground flax seeds
3 tbsp water
1 tsp vanilla extract
12 unbaked pre-made pastry tart shells (3 inch) OR home-made pastry dough
1/2 cup walnuts, finely chopped (optional)
Preheat oven to 400F. Put raisins into a medium bowl and cover with very hot water. Set aside for 10 minutes. Drain hot water off of raisins and add margarine, sugar, flax seeds, water and vanilla. Stir together well. Spoon 1 tbsp of mixture evenly into each tart shell. Sprinkle each tart with finely chopped walnuts. Bake for 15 minutes and serve at room temperature. Makes 12 tarts.
My note: It is very easy for people to eat 2 of these at a time. Just something to keep in mind if you are making for a crowd of people!