Canadian Butter Tarts
[Vegan]

To Make the Crust:

1. Mix together dry ingredients in a large bowl, then make a well in the center. Stir in oil, the mixture will be somewhat crumbly. Add water and lemon juice together and stir until a dough starts to form. Work the dough gently until it comes together in a ball. Wrap in plastic wrap and refrigerate for about an hour.
2. Grease a six cups in a muffin tin.
3. Once your dough is chill and rested, roll it out on a floured work surface to a 1/4-inch thickness. Cut out circles of dough larger than the diameter of the muffin tin's cups, you want the crust to overhang slightly. Fit the dough into the greased cups, folding the dough over itself as needed to get it into shape. Place the tin into the refrigerator or freezer while you prepare the filling.

To Make the Filling:

1. In a saucepan over medium heat, melt coconut oil. Once melted, whisk in flour until fully incorporated; this should form a runny paste.
2. Whisk in coconut milk, water, coconut sugar, salt, and maple syrup. The mixture should start to get thicker. Keep it simmering for about 5 minutes, until the mixture is noticeably thicker, stirring frequently. Remove from heat.
3. Preheat oven to 350°F.
4. Take your pastry cups from the refrigerator and distribute your dried fruit or nuts evenly in the bottoms of the cups. Begin to pour the filling into each cup, leaving about 1/4-inch of pastry clear (this is where the pastry overhang comes in handy). The filling won't expand during baking, but it will bubble and might pour a little over the edge of the pastry if it is too short.
5. Bake for approximately 30 minutes, until the edges of the crust are golden and the filling is bubbly. Let cool slightly or fully before serving.