On top of a melt in your mouth shortbread crust, chocolate and almond pieces nestle in a light layer of custard. These vegan squares are inspired by Butter Tarts which are traditionally little pastries filled with eggs, brown sugar and raisins.
½cupvegan chocolate chips or chopped semi-sweet chocolate
½cupsliced or slivered almonds
1cupcustard flavoured dessert tofu
Preheat the oven to 325°F. Line an 8 x 8" square pan with parchment paper, ensuring there's some hanging over the sides so you can lift the squares out when they are done.
In a small bowl, combine all the ingredients for the base. Using your hands, mix and squeeze the mixture as you go. Once it's evenly mixed, it won't seem to hold together and that's perfectly fine. Using a fork, firmly press the mixture evenly in the pan. Par-bake for 12-15 minutes and remove from the oven.
Turn the oven up to 350°F. Combine all of the ingredients for the filling EXCEPT for the chocolate and almonds in a blender. Blend on high until well combined, scraping down the sides occasionally. Pour the mixture into a medium-sized bowl. Fold in the chocolate and almonds. Pour this over the par-baked base and, using a fork, move the chocolate and almonds around to get them evenly placed.
Bake for 25-35 minutes or until the entire surface of the squares has small bubbling action everywhere; if you take it out too soon the filling may not set up later. Once baked, remove from the oven. The filling may jiggle a bit but will set up more as it cools. Let come to room temperature, cover and then store in the fridge. Lift out of the pan using the parchment paper like handles and slice into squares with a large, sharp knife.
If you prefer raisins, just substitute them for the amount of almonds and/or chocolate.