Mini Pecan Tarts with Maple Syrup (A Healthier Canadian Classic)
Gooey Canadian pecan butter tarts made with maple syrup instead of refined sugar, in your choice of a flaky spelt crust or an easy-press gluten-free pecan crust.
Ingredients
Crust - Gluten Free Pecan Pie Crust by Lively Life - link below
Filling
- 1 egg
- 1/3 cup maple syrup
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch sea salt or himalayan salt
- 1 tbsp oat flour or gluten-free flour
- 3/4 cup finely chopped pecans
Instructions
- Heat the oven to 350°F and grease a mini muffin tin well.
- Pecan crust: mix the crust ingredients, press about 1 Tbsp into each cup, and pre-bake 5 minutes.
- Whisk the egg, maple syrup, melted butter, vanilla, cinnamon, and salt. Stir in the oat flour and pecans.
- Fill the shells about two-thirds full. Bake 10 minutes at 350°F until the edges are set and the middle is still gooey.
- Cool 10 minutes in the pan, then twist gently with clean dry hands or use a knife and lift out.
Notes
Three options for crust, pick one. I used Gluten-free pecan with no rolling just pressing it into the mini pies.
- 1 batch Lively Life Spelt Pie Crust (has gluten)
- 1 batch of Homemade gluten-free pied crust
- 1 batch of Gluten-free Pecan Pie Crust <<<<< I used this! Amazing