Last month I was lucky enough to receive an advance copy of Timothy Pakron’s gorgeous new cookbook Mississippi Vegan. The southern inspired cookbook is chock-full of Cajun and Creole vegan dishes along with some recipes that happen to look a very familiar…like these gooey tassies. Overflowing with mouthwatering recipes and moody photos, Mississippi Vegan is the perfect book for those advanced in vegan baker to newbie bakers. From Timmy’s hummingbird cake to his pralines, to his strawberry shortcakes crunch bars, I was at a loss of what to share this week.
Finally, I settled on these tassies which just like the Canadian butter-tart, are filled to the brim with chopped pecans, vanilla, some caramel sauce, and a splash of bourbon (for that southern twist). Using coconut sugar and brown rice syrup instead of white sugar and corn syrup, these buttery tarts a little bit better for you while not sacrificing any of the richness of the original. They’ll sure to be a hit this holiday season!Print
Reprinted with permission from Mississippi Vegan Recipes and Stories from a Southern Boy’s Heart, copyright © 2018 by Timothy Pakron. Published by Avery, an imprint of Penguin Random House NYC.
1 recipe vegan single crust pie dough
1/4 cup brown rice syrup
1/4 cup coconut sugar
1 tbsp. melted vegan butter
1/2 tsp. vanilla extract
Splash of bourbon (optional)
Dash sea salt
2 tbsp. filtered water
1 tsp. corn starch
2 1/2 cups chopped pecans
Preheat the oven to 350° F.
Stir together the rice syrup, coconut sugar, vegan butter, vanilla, salt, bourbon.
In another bowl combine the water and corn starch. Stir into the sugar mix.
Next add the chopped pecans.
Rolle the pie dough to 1/4 inch thick. Cut 3 inch circles and line 6 muffin cups with pie dough (you could get up-to 8 muffin cups filled depending on their size).
Fill dough lined muffin cups with the pecan mixture. Be sure to to fill them too much as they will bubble over in the oven.
Bake for 25 or until golden and bubbly. Let cool 20 minutes before trying to remove for the tins.