Butter Tart Squares

Shared by our good friend Kimberley! Follow her on IG @therocksanddirtbakery and her website https://therocksanddirtbakery.com for more delicious recipes!


1 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1/4 cup coconut sugar
½ cup refined coconut oil( solid not liquid) or palm oil shortening
Filling (Top Layer)
4 ½ Tbsp unsalted vegan butter, ghee or grass-fed butter or coconut oil, melted, (she uses Wildbrine)
2 eggs, lightly beaten, or 90 ml (6 tbsp) Just Egg liquid egg replacer
1 cup coconut sugar
2 tbsp sweet rice flour or tapioca starch or GF AP flour blend
½ tsp baking powder (aluminum free)
1 tsp vanilla extract
1 pinch sea salt (add a pinch extra if using coconut oil)
½ cup currants
½ cup plus 2 Tbsp chopped raw unsalted pecans or walnuts
½ cup unsweetened shredded coconut


  • Sift the flour over a medium bowl( I recommend using a medium mesh sieve as a sifter). Add the coconut sugar. Cut the coconut oil/butter/ghee into chunks and using your hands or a pastry cutter, cut the butter/oil into the flour mixture until it resembles large peas.

  • Press the mixture into a 8 or 9 inch glass or metal cake pan (about 20 cm) and place in the center of a preheated 350° F oven; Bake for 15 minutes or until it is lightly golden brown. Set aside to cool for at least 15 minutes. In a separate bowl, mix the melted butter/oil and eggs or Just egg replacer; Whisk in the sugar, flour, baking powder, sea salt and vanilla. Whisk until light, about 3 minutes.

  • Stir in the currants, nuts and coconut and pour over the cooled shortbread base. Bake at 350° F until the top springs back when touched lightly, about 20-25 minutes. The center should still be a little gooey. Allow to fully cool before you cut them into squares. I find placing them in the refrigerator once they have cooled is the best way to keep them from crumbling too much when you cut them. If you are making the Just egg (vegan) version it requires a little longer baking-25-28 minutes.

  • Place in a sealed container for up to 4 days or freeze for up to 2 months.