Pecan Pie Tarts

These unbelievably delicious tarts are as good as you want a pecan pie to be but without the guilt and sugar hangover you get from traditional pecan pie. They are paleo, gluten free, ketogenic and all around amazing!

Ingredients

Crust:

• 1 1/3 cups almond flour (see post on How To Make Almond Flour with your left over almond pulp)
• 1 1/2 tsp coconut flour
• 2 Tbsp cold butter
• 1 1/2 tsp cold water

Filling:

• 6 Tbsp softened butter
• 3/4 cup erythritol (or other sweetener)
• 1 tsp vanilla
• 1 tsp molasses
• 1 oz heavy cream
• 1 egg
• 1 1/2 cup pecans

Directions

1. Set out 6 Tbsp of butter to soften (a few hours before starting or warm in microwave)
2. Preheat oven to 350.
3. Grease muffin pan very well with oil or butter. (this recipe will make 8 tarts so you only need to grease 8 muffin cups.
4. Put the almond flour, coconut flour, and cold butter in a food processor and pulse until crumbs form. Add the cold water and pulse until it forms a dough.
5. Divide into 8 balls and place in muffin pan and press them into the pan and up the sides. Poke a fork into the dough to keep bubbles from forming.
6. Place crusts in oven and bake for 10 minutes.
7. While crust is cooking combine soft butter and sweetner in a medium bowl and beat with an electric mixer until smooth.
8. Add vanilla, molasses, heavy cream, and egg. Beat until combined.
9. Stir in pecans.
10. Spoon mixture into pre-baked crust shells.
11. Bake for 20-25 minutes until golden brown and filling is set.
12. Let cool and place in refrigerator until they’re nice and cold before removing from pan. (Getting them cold makes removal easy). Run a knife in a circle around each tart to loosen from pan.

These yummy tarts can be made ahead a few days if refrigerated. The flavor is enhanced after being in the fridge and they hold their shape best when cold so keep them refrigerated until ready to serve.