Try to make the crust thin, but not thin enough that it will burn easily in the oven
3/4 cup (90g) coconut flour
1/2 cup (65g) butter - melted
3 tbsp sugar substitute (I used xylitol)
1/3 cup (50g) softened butter
1 cup (175g) packed Sukrin Gold (or another brown sugar alternative)
1 tsp vanilla
4 tbsp heavy cream
In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.
Once mixed thoroughly, scoop some of the crust into greased muffin tins. Cover the bottom and sides, but press down and leave a small 'pool' area for the filling.
In a pot, whisk together your filling ingredients. You'll notice the butter is clumpy, so heat the filling on medium. Stir constantly otherwise it will burn.
Continue to whisk until the butter has melted and is incorporated into your filling and you can no longer feel the graininess of the Sukrin Gold.
Take the filling off the heat and let it sit for 2-3 minutes.
Take a ladle, large spoon or small measuring cup and pour the filling into the shells.
Bake at 350 for 15-20 minutes. You will know it's done when it turns a pale golden colour.
Let them cool for 5-10 minutes before taking out of the tin. Eat warm or cold!
This recipe makes approximately 6 if using a large muffin tin. If you use a regular size tin, you should be able to get between 8 and 10 butter tarts.
per tart (8 tarts total)
NET CARBS: 2.6