Pecan Pie Tarts

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Molasses

• Baking & Spices

  • 1 1/3 cups Almond flour
  • 1 1/2 tsp Coconut flour
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 8 tbsp Butter
  • 1 oz Heavy cream

• Liquids

  • 1 1/2 tsp Water

• Other

  • 3/4 cup Trim healthy mama gentle sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 1 1/3 cups almond flour
• 1 1/2 tsp coconut flour
• 2 tbsp cold butter
• 1 1/2 tsp cold water
• 6 tbsp softened butter
• 3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tsp vanilla
• 1 tsp molasses
• 1 oz heavy cream
• 1 egg
• 1 cup pecans

Directions

• Preheat oven to 350. Grease 8 holes of a regular sized muffin tin very well with butter or shortening. Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Divide into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups. Prick the bottoms with a fork. Bake for 10 minutes.
• Meanwhile, in a medium bowl combine the 6 tbsp butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. Stir in the pecans. Divide between the baked crust shells. Bake for 20 minutes until no longer jiggly and golden brown.
• Cool completely. Run a knife around the edges to loosen the cups and pop them up. I prefer to make these a couple days ahead of time. The flavor improves after being in the fridge for a bit.