Maple Pecan Tarts
Buttery smooth maple pecan cream on a shortbread cookie crust. No gluten/dairy/sugar!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 servings
- 1 1/2 cups pecans + more for garnish
- 2 Tbs Lakanto maple syrup or regular maple syrup for non-keto
- Pinch of pink salt
To make the crust:
Preheat oven to 375. Use 4 mini (5") tart pans with removable bottoms for easy release.
In a small bowl, whisk together flax and water. Set aside to thicken for a few minutes. Add maple syrup and oil into flax mixture and whisk.
In a medium mixing bowl, whisk together flour and salt. Pour wet over dry and mix well. (If too dry, add a small splash of water until a dough forms.)
Scoop 1/3 cup dough into each tart pan and press evenly with a flat measuring cup and/or your fingers to form a crust around the edges.
Prick dough all over with a fork to prevent bubbling.
Bake for about 10 min until the edges are lightly golden. Set aside to cool before filling.
To make the filling:
Toast pecans in a large skillet over medium heat, stirring occasionally until golden and fragrant (about 6-8 minutes)
Let pecans cool for 5 minutes, then blend 1 1/2 cups pecans in a food processor until smooth (about 1-2 minutes). Scrape down the sides as needed.
Let pecan butter cool, then stir in maple syrup and salt (do not overmix)
Spread about 2-3 Tbs filling on each tart. Top with extra pecans. Chill tarts for about 1 hour before serving. Sprinkle on flaky sea salt and/or coconut shreds. ENJOY!
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What I used:
Sugar-Free Maple Syrup Click here (use code PRETTYPIES for 20% off)
Food processor https://amzn.to/2vkjo3Q
Almond Flour https://amzn.to/2q2xXn4
Pecans from ALDI
Pink Salt: https://amzn.to/2qDduFk
To store: Keep refrigerated for about 1 week, or frozen for 1-2 months in an airtight glass container.
Macros for one serving (1/2 a tart): calories 234 Fat 24 g Carbohydrate 7 g Fiber 4 g Net Carbs 3g Protein 3 g