Step 1

If using pie crust pastry, roll out the pastry and cut out 4-inch circles using a pastry ring or glass.

Step 2

Place the cutout pastry into a very well-greased cupcake/muffin tin, and place it in the fridge. If using mini tarts, grease the cupcake/muffin tin, and push the mini tarts into each muffin spot/area/hole. Place in the fridge.

Step 3

Preheat oven to 375F and move your oven rack to the bottom of the oven.

Step 4

In a small bowl, combine the soy milk and cornstarch or flax meal and set aside.

Step 5

In a small saucepan over low heat, melt vegan butter. Stir in brown sugar, salt, corn syrup, cornstarch or flax slurry, and vanilla.

Step 6

Divide pecans or walnuts between the pastry shells, then pour with the filling until each one is half-way full.

Step 7

Bake for 12-15 minutes or until the filling is bubbling and the crust is lightly golden around the edges.

Step 8

Allow the tarts to cool in the pan for about 10 mins. Then, transfer to a wire cooling rack until completely cool.