BONUS: Pecan Pie Tarts
|
1 Hour |
COOK TIME 25 Min |
SERVINGS 4 |
INGREDIENTS:
o 1 cup almond flour
o 1 cup tapioca flour
o 1/2 cup grass-fed butter
o 1 egg
o 1/2 tsp Himalayan sea salt
o 1 tsp raw honey
o 1/2 cup cold grass-fed butter
o 1/3 cup coconut palm sugar
o 1/4 cup raw honey
o 2 tbsp full-fat coconut milk
o 2 cups pecans
DIRECTIONS:
1. Preheat oven to 350°F.
2. In a food processor combine almond flour, tapioca flour, cold butter and sea salt
3. Add in raw honey, and egg and process until combined
4. Transfer dough into the refrigerator for 1-4 hours. Remove and separate into two balls.
5. Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
6. In a small pot combine butter, sugar, honey, milk, and pecans. Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so.
7. Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
8. Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
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