These vegan Swedish Tarts, otherwise known as Sandbakkels are adorable little hand-held tarts that can be made with your favorite pie fillings! This recipe is a dairy-free take on the classic, that is easily made with simple ingredients. These cute little treats are sure to be a hit at your next dinner party or holiday!

Vegan and gluten free Swedish tarts filled with cherry pie filling on a white tray.

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This recipe has been passed down in my husband’s family for generations.  One taste and you will know why these Swedish tarts have been a long-time favorite!

We make them every Christmas and fill them with cherries.  The cherry tarts are bright, pretty, and festive, however, you can fill them with any pie filling you choose!

Since we’re vegan, I veganized this old family recipe by simply swapping out the butter for vegan butter and using an egg substitute instead of an egg.  I was thrilled when I tried it again using my homemade gluten-free flour mix and they came out perfect gluten-free as well!

🧾 Ingredients and Substitutions

  • Electric Mixer:  Any handheld or stand mixer will do.
  • Tartlet Tins: To mold the tarts in pretty little shapes. I ordered mine from Amazon.  I have not seen them in many stores, but you may get lucky.
  • Flour: All-purpose white flour or my gluten-free flour recipe.   You can also use most all-purpose store-bought mixes, but my homemade mix does work the best. (I have found you need to add a few more tablespoons of gluten-free flour to achieve the right consistency).  (I have not tried this with almond flour or with grain-free flours).
  • Shortening/ Margarine: It needs 1 cup of fat in total.  I usually use a ½ cup of shortening and a ½ cup of my vegan butter or other vegan margarine like Earth Balance.
  • Sugar:  Any granulated sugar will work.  White or lighter-colored sugars will keep the tart a nice light color.  Don’t use maple syrup or liquid sweeteners.
  • Egg Substitute:  The original recipe calls for one egg.  To make it vegan, I always use Ener-G egg replacer equivalent to 1 egg. (1 ½ tsp. egg replacer powder mixed with 2 tbsp. water).  A flax egg will also work but will leave little flecks of flax in your tart.
  • Almond Extract:  You can use vanilla extract or any flavored extract here, but the almond extract is traditional and gives a great flavor.
Swedish tarts also known as Sand Bakkels filled with red cherry pie filling with greens around them.

🥄 How to make Swedish tarts

Step 1 – Pre-heat your oven: Set your oven to 375° F (190° C)

Step 2 – Cream the fats and sugar: Add the shortening, margarine, and sugar to a bowl and mix together with an electric mixer until it’s light and fluffy.

Step 3 – Add egg replacer and extract:   Stir together the egg replacer powder and water until it gets foamy. Then pour it in the butter and sugar mixture with the extract and mix those in for another minute.

Step 4 – Add in the flour:  Mix in the flour with the electric mixer on medium speed about ½ cup at a time until the dough forms little chunks.  (It almost looks like sand – I always wondered if that is why they are called Sand Bakkels).  You may need to add another tbsp or 2 of flour to get the chunky consistency.  If your dough looks like cookie dough, it doesn’t have enough flour and your tarts will not work).

Step 5 – Fill the tart tins: Scoop up the sandy tart dough with the tartlet tin and then hold the tin over the bowl while you press the center down with your thumbs.  Allow excess dough to fall back into the bowl and form the dough until it is evenly covering the tin about a ¼ inch thick.  Repeat this until all of the tins are filled.

Step 6 – Bake the tarts: Place the filled tartlet tins on a cookie sheet with edges (so they won’t fall off) and bake them for 12-14 minutes until they are slightly golden.

Step 7 – Remove from tin:  Allow the tarts to cool in the tart pan, then squeeze the edges of the tin slightly to get them to pop out.  You may need to stick a knife along the edge to help pop them out.

Step 8 – Fill the Tarts:  You can use any pie filling that you like to fill the tarts.

👩🏻‍🍳 Pro Tips

  • Storing the Swedish tarts:  You can keep the tarts in a sealed container for up to 5 days in the pantry.
  • Freeze the tarts:  You can freeze the tarts if sealed well in an airtight container for a month.  They may get a little chewy when defrosted though.
  • Filling the tarts: Don’t fill the tarts until you are ready to eat them.  The wetness from the pie filling will make them soggy after about 12 hours.  If I bring them to a party or something, they travel better if you fill the tarts once you arrive.

🍒 Filling options for vegan tarts

  • Cherry Tarts:  I usually use cherry pie filling because it’s pretty and it tastes great with the hint of almond extract in the tart.
  • Berry Tarts:  You can use any berries or pie filling that you would like.  It’s easy to make your own berry compote with strawberries, blueberries, raspberries, or any fresh berries you wish.
  • Lemon Tarts: You can also use vegan custards to fill your crusts. Try my vegan lemon curd from my vegan lemon meringue pie to make vegan lemon tarts!
  • Coconut Tarts:  Use your favorite coconut cream pie filling or this one from Loving it Vegan.
Little vegan tarts filled with cherries.

🌟 More vegan desserts

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📋 Vegan swedish tarts – sandbakkels recipe

A tray of sand bakkels - little vegan tarts filled with cherry pie filling.
5 from 2 rating

Swedish Tarts – Sandbakkels

Yield: 36
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Author: Monica Davis
Mini tarts filled with pie filling. 
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Ingredients

  • 1/2 cup shortening , like Crisco
  • 1/2 cup vegan butter, or any non-dairy margarine
  • 1 cup sugar
  • 1 1/2 teaspoons Ener-G egg replacer , plus 2 tbsp water (equivalent to 1 egg)
  • 1 teaspoon almond extract
  • 2 1/2 cups flour , (or gluten-free flour mix – you may need to add a few more tbsp of flour if using GF depending on the mix).
  • 1 cup pie filling

Instructions
 

  • Pre-heat your oven: Set your oven to 375°F (190°C).
  • Cream the fats and sugar: Add 1/2 cup shortening, 1/2 cup vegan butter, and 1 cup sugar to a bowl and mix together with an electric mixer until it’s light and fluffy.
  • Add egg replacer and extract: Stir together 1 1/2 tsp egg replacer powder and 2 tbsp water until it gets foamy. Add this, and 1 tsp almond extract, to the butter and sugar mixture. Mix for another minute.
  • Add in the flour: Mix in 2 1/2 cups flour with the electric mixer about ½ cup at a time until the dough forms little chunks. (It almost looks like sand). You may need to add another tablespoon or 2 of flour to get the chunky consistency. If your dough looks like cookie dough, it doesn’t have enough flour and your tarts will not come together correctly.
  • Fill the tartlet tins: Scoop up the sandy tart dough with the tartlet tin and then hold the tin over the bowl while you press the center down with your thumbs. Allow excess dough to fall back into the bowl and form the dough until it is evenly covering the tin about ¼ inch thick. Repeat this until all of the tins are filled.
  • Bake the tarts: Place the filled tartlet tins on a cookie sheet with edges (so they won’t fall off) and bake them for 12-14 minutes until they are slightly golden.
  • Take out of the tin: Allow the tarts to cool in the tins, then squeeze the edges of the tin slightly to get them to pop out. (You may need to stick a knife in along the edge to help pop them out).
  • Fill the Tarts: You can use any pie filling that you like to fill the tarts. 

Notes

  • Storing the tarts:  You can keep the tarts in a sealed container for up to 5 days in the pantry.
  • Freeze the tarts:  You can freeze the tarts if sealed well in an airtight container for a month.  They may get a little chewy when defrosted.
  • Filling the tarts: Don’t fill the tarts until you are ready to eat them.  The wetness from the pie filling will make them soggy after about 12 hours.  If bringing them to a party or event, they travel better if you fill the tarts once you arrive.
Serving: 1tart, Calories: 96kcal, Carbohydrates: 12g, Fat: 5g, Saturated Fat: 1g, Sodium: 61mg, Potassium: 14mg, Sugar: 8g, Vitamin A: 125IU, Vitamin C: 0.2mg, Calcium: 9mg, Iron: 0.2mg
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