Butter Tarts (AIP/Paleo/Refined Sugar Free

• Produce

  • 4 Medjool dates
  • 2 tbsp Raisins

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Himalayan pink salt
  • 1/2 cup Otto's cassava flour
  • 1/4 cup Palm shortening
  • 1 tbsp Tapioca starch
  • 1/4 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Coconut oil

• Drinks

  • 3 tbsp Mineral water

• Liquids

  • 1/2 cup Water

Found on lichenpaleolovingaip.com

Description

Ingredients

• 1/2 cup Otto’s cassava flour
• 1/4 tsp Himalayan pink salt
• 1/4 cup palm shortening
• 3 tbsp mineral water
• 4-5 medjool dates
• 1/2 cup warm water
• 1 tsp coconut oil
• 3 tbsp maple syrup (preferably no 2)
• 1/4 tsp vanilla
• 1 tbsp tapioca starch
• 2 tbsp raisins

Directions

• Preheat oven to 425 for large tarts or 350 for mini tarts.
• Place dates in warm water.
• Mix flour and salt.
• Cut shortening into flour until crumbly. Set aside.
• Pour dates and water into blender, add coconut oil, maple syrup and vanilla. Purée until smooth.
• Pour purée into bowl. Quickly whisk in tapioca, making sure there are no lumps.
• Mix in raisins. Set aside.
• Add mineral water to flour mixture..Mix until combined and forms a dough!
• Separate dough into 4 muffin cups or 12 mini muffin cups.
• Using fingers press and form the dough into a tart shell inside the muffin cups.
• Fill approx 3/4 of the tart with filling,
• For large tarts: bake at 425 for 25 minutes. For mini tarts: bake at 350 for 30 minutes.
• Enjoy!