crust
4 tablespoons butter, melted
2 tablespoons honey/maple syrup
1 egg white (reserve yolk for filling)
1 1/2 cups almond flour or meal, firmly packed
1 teaspoon cinnamon
1/2 teaspoon kosher salt
filling
3/4 cup chopped pecans
1 egg
1 egg yolk
3/4 cup honey or maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1. Preheat oven to 325.
2. Combine crust ingredients and drop by the tablespoon-full into greased mini muffin tins. Silicone molds work great for this.
3. Gently push dough up the sides.
4. Prepare filling: whisk together ingredients until fully combined and smooth. Pour into mini muffin tins carefully.
5. Bake at 325 for 18-22 minutes or until golden brown.
6. Allow them to cool down about 5 minutes and gently remove them from pan onto a cooling rack.
*Yields 24 pecan tarts. Keeps in an airtight container for 3 days at room temperature or 1 week in the fridge. They also freeze well, up to 1 month.
Recipe from glutenfreefix
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