Butter Tart Squares (Dairy-Free, Nut-Free)

Ingredients

• 1/2 cup Dairy-free butter
• 1/2 cup Vegetable shortening
• 1 cup Brown sugar
• 1/2 cup Corn syrup
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 1/2 cups All-purpose flour
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Line a 22.86 × 33.02 cm baking pan with parchment paper, leaving an overhang on the longer sides to help lift the squares out later.
2. 2In a medium saucepan, combine the 1/2 cup dairy-free butter, the 1/2 cup vegetable shortening, the 1 cup brown sugar, and the 1/2 cup corn syrup. Heat this mixture over medium heat, stirring constantly, until the dairy-free butter and vegetable shortening are fully melted and the mixture is smooth.
3. 3Remove the saucepan from the heat and let the mixture cool for 5 minutes. Once slightly cooled, whisk in the 1 large egg and the 1 teaspoon vanilla extract until the mixture is thoroughly combined and smooth.
4. 4In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour and the 1/4 teaspoon salt until they are evenly distributed.
5. 5Gradually add the dry ingredients from the bowl into the wet mixture in the saucepan, stirring gently with a spoon or spatula until just combined. Be careful not to overmix the batter; stop stirring as soon as no dry streaks of flour are visible.
6. 6Pour the prepared batter evenly into the lined 22.86 × 33.02 cm baking pan. Bake for 25 to 30 minutes in the preheated oven at 175°C, or until a toothpick inserted into the center of the squares comes out clean, indicating it is fully set.
7. 7Allow the squares to cool completely in the pan on a wire rack for at least 2 hours before attempting to cut them. Once completely cool, use the parchment paper overhangs to lift the entire slab of squares from the pan, then cut into 16 even squares.

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