Sunday, November 16, 2014

GF/DF Mini Pecan Tarts


With the holidays right around the corner I thought I would share one of my all time most highly requested family favorite easy to make desserts. This gluten and dairy free recipe for Mini Pecan Tarts is incredibly sweet and delicious and will without doubt be gobbled up quickly, so if you are like me you may want to make a double batch.



GF/DF Mini Pecan Tarts


Recipe: Yields 9 tarts
Ingredients:
  • ounces cream cheese substitute, softened Note: I used the Daiya brand which is gf/df and soy free.
  • 1/2 cup *coconut spread (butter substitute), softened
  • cup all purpose gluten free flour, sifted Note: I like the Bob's Red Mill brand
  • 1/2 teaspoon xanthan gum if your gluten free flour does not already contain it
  • egg
  • 2/3 cup maple syrup
  • 1/2 teaspoon salt
  • tablespoon *butter substitute, melted
  • 2/3 cup pecans, chopped
  • teaspoon vanilla extract
Preparation:
  1. Preheat oven to 375 degrees.
  2. Mix cream cheese substitute and butter substitute together, stir in gluten free flour and xanthan gum if using. Chill dough in the refrigerator for an hour.
  3. Lightly grease a muffin tin with a little of the butter substitute.
  4. Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups.You need to work fairly quickly while the dough is chilled and still firm so it does not stick to your hands. You can flour your hands a little if necessary if it does begin to stick.This amount of dough should makes 9 little tarts.
  5. Make filling by beating together the egg,1 tablespoon of melted butter substitute, maple syrup, salt and vanilla until smooth. Fold in the pecans.
  6. Spoon filling into the muffin cups, being careful not to overfill. 
  7. Bake at 375 degrees for 15 minutes. Filling should puff up and pecans should look toasted.
  8. Cool slightly. Loosen from muffin tin carefully and finish cooling on a plate. Serve and enjoy!
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    This recipe was shared at: Allergy-Free WednesdaysWeekend Retreat,








10 comments:

  1. Thank you! My daughter is Gluten- Free and Casein-Free, so it is such a blessing to find your site through Motivation Monday! My little girl is a foodie, too, so I have to make sure that her food is as delicious and as appealing as everyone else's. I am new follower! I can't wait to browse your site and look for more yummy recipes!

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  2. Thanks Sarah Ann! So happy I can help both you and your daughter and always feel free to email with any questions you might have.
    Best, Phyllis

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  3. I can't have gluten, dairy, or eggs. Is there something I can use to.substitute for the egg?
    Thanks!

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  4. You can substitute the egg with a Commercial Egg replacer like powder like EnerG or one made by Bob's Red Mill.Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Hope that helps.
    Best, phyllis


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  5. These are just the right size! I love pecan pie, but only if it's not too sweet.

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  6. Thanks so much and thanks for stopping by! Have a very Happy Thanksgiving!

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  7. Sounds delicious and like such a healthy snack or dessert. Thanks for sharing on Real Food Friday. Pinned and twitted. Have a healthy happy Thanksgiving!

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  8. Your Mini Pecan Tarts look wonderful and I love how allergy friendly they are! What a super Thanksgiving dessert!

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  9. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
    -Cindy

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  10. I so love this idea, pinned, shared, and featuring on tonight's Real Food Fridays.

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