Butter tarts are a Canadian tradition, and are most popular in Ontario (where I grew up and had the pleasure of indulging in such deliciousness!). These tarts are a healthy alternative, full of fibre and nutrition as they are made with coconut and almond flour, and sweetened with maple syrup. Dried blueberries are delicious in this recipe, but you can also use raisins or currants.
Paleo Butter Tarts
- 1 cup coconut flour
- 3/4 cup almond flour
- 3 eggs at room temperature
- 1/2 cup + 1 Tbsp maple syrup
- 1/2 cup + 1 Tbsp unsalted butter/coconut oil, melted
- 1/2 tsp sea salt
- 1 cup maple syrup
- 4 eggs
- 1/2 cup unsalted butter/coconut oil, melted
- 1/2 cup full-fat coconut milk
- 1 Tbsp vanilla extract
- 1/2 cup dried blueberries
- 1/2 tsp salt
- Preheat oven to 325F.
- Soak blueberries in hot water for approx. 20 minutes.
- With a hand or stand mixer, combine crust ingredients. Continue to mix for 1 minute until mix is crumbly.
- Grease your tart pans with coconut oil or butter.
- Portion out your dough:
- for 4 inch pans, make 12 tarts with 50 grams of dough each.
- or 5 inch pans, make 10 tarts with 60 grams of dough each.
- or 3 inch pans, make 16 tarts with 37 grams of dough each.
Source: Leanne Vogel http://healthfulpursuit.com, recipe adapted by Natural Chef Lisa Virtue