Butter Tarts

Prepare crust

1. In food processor, combine flour, salt and brown sugar, pulsing to combine.
2. Add margarine and pulse 5-6 times until mixture resembles course corn meal.
3. Add Silk and pulse another 5-6 times. The dough will be crumbly but should hold together when you squeeze it in your hand.
4. Divide dough between 8 cupcake molds using your fingers to press into the bottom and up the sides.
5. Prick the bottom with a fork and chill for 20-30 minutes.
6. While crust chills, preheat oven to 325°F.
7. Bake tarts for 10 minutes, then let cool while you prepare filling.

Prepare filling

1. Whisk together flax meal and Silk.
2. In a saucepan, combine brown sugar, maple syrup, margarine, salt and coconut flax mixture.
3. Heat until margarine is melted and mixture just starts to boil.
4. Remove from heat and immediately add vanilla extract, pecans and baking powder, mixing to combine.
5. Spoon filling into tart shells, 1 heaping Tbsp per shell. Bake another 20 minutes until filling has set.