My Mom has made butter tarts for years and years and they are the best butter tarts I've ever tasted. Unfortunately I can't eat them anymore and I miss them so much. I knew this was another treat I had to make paleo and it had to be good. I had made these butter tarts a long time ago when I first started eating this way and they were good back then and I didn't post the recipe because I think the pastry needed some work. I wanted to try it again after I had gained some more experience with paleo ingredients and this time around they turned out perfect, I was jumping up and down. I hope you enjoy them.
For the pastry
1 egg
1/3 of a cup of palm shortening, melted
1 tsp of vanilla extract
1 1/2 cups of almond flour
2 tbsp of coconut flour
pinch of salt
Filling
2 eggs
1/4 cup of palm shortening, melted
1/2 cup of coconut sugar
1 tsp of vanilla extract
1/2 cup of raisins
Preheat the oven 350F. To make the pastry add the egg to a stand up mixer and beat on low. Add the vanilla and melted palm shortening and mix on low. Add the almond flour and mix. Add the coconut flour and salt and mix well. It will start to look like dough. The dough will look wet from the palm shortening and that is fine. Roll the dough in your hands into a ball. I had to wash my hands as they were greasy from the shortening. Place the dough onto a sheet of parchment paper and another sheet on top. Use a rolling pin to roll out the dough. Don't roll the dough to thin. Use a large cookie cutter about 9 cm in diameter to cut circles. Use the cookie cutter or spatula to lift the circle up and place carefully in the muffin tin. If the circle breaks that fine because you can pat it down and spread the circle in the tin. Make sure the edges come almost to the top of the muffin tin and smooth it out. Do this for each one. This dough will make about 14 to 15 shells. I actually had some dough left over that I refridgerated. Place the muffin tin in the oven for 11 minutes until the shells have cooked and slightly golden brown. In the meantime make the filling. Add the ingredients for the filling into a mixing bowl and whisk by hand until it is combined. Take out the shells and let them cool for five minutes. Spoon the filling into each shell. Fill them just below the edge so they don't over flow. Place in the oven for seven minutes. The filling should be thick. Take them out of the oven and let them cool and enjoy. Use a teaspoon to take them out of the muffin tins.
For the pastry
1 egg
1/3 of a cup of palm shortening, melted
1 tsp of vanilla extract
1 1/2 cups of almond flour
2 tbsp of coconut flour
pinch of salt
Filling
2 eggs
1/4 cup of palm shortening, melted
1/2 cup of coconut sugar
1 tsp of vanilla extract
1/2 cup of raisins
Preheat the oven 350F. To make the pastry add the egg to a stand up mixer and beat on low. Add the vanilla and melted palm shortening and mix on low. Add the almond flour and mix. Add the coconut flour and salt and mix well. It will start to look like dough. The dough will look wet from the palm shortening and that is fine. Roll the dough in your hands into a ball. I had to wash my hands as they were greasy from the shortening. Place the dough onto a sheet of parchment paper and another sheet on top. Use a rolling pin to roll out the dough. Don't roll the dough to thin. Use a large cookie cutter about 9 cm in diameter to cut circles. Use the cookie cutter or spatula to lift the circle up and place carefully in the muffin tin. If the circle breaks that fine because you can pat it down and spread the circle in the tin. Make sure the edges come almost to the top of the muffin tin and smooth it out. Do this for each one. This dough will make about 14 to 15 shells. I actually had some dough left over that I refridgerated. Place the muffin tin in the oven for 11 minutes until the shells have cooked and slightly golden brown. In the meantime make the filling. Add the ingredients for the filling into a mixing bowl and whisk by hand until it is combined. Take out the shells and let them cool for five minutes. Spoon the filling into each shell. Fill them just below the edge so they don't over flow. Place in the oven for seven minutes. The filling should be thick. Take them out of the oven and let them cool and enjoy. Use a teaspoon to take them out of the muffin tins.