They will firm up considerably as they cool. You want the filling to be slightly liquidy when the tarts come out of the oven. Do not over bake the tarts, over baking will cause the filling to thicken too much.Halfway through the baking place a loose piece of tin foil over the tarts to prevent over-browning. Pour the filling evenly into the pie tarts and place them back into the oven for 30-35 minutes.In a large bowl whisk together the granular allulose, water, melted butter, room temperature eggs, vanilla, and salt.Place the filled tart pans on a cookie sheet. Press the dough into the sides and bottom of the tart pans and prick with a fork.Spread the pie dough evenly into 8 4-inch tart shells * see notes below about smaller size tart shells.If the mixture is not coming together, add the water. You may need to add a tablespoon of water, depending on the dryness of your almond flour.Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.Do not skip this step! Skipping the prebake will cause the filling to sink into the crust. The tarts need to be prebaked for 5 minutes.Thin spots will cause the filling to leak through and make a mess. Be sure to make the crust at least 1/4 inch thick all around.This is why I prefer individual tart pans for this dessert. If you try to remove them before they are completely set, they will fall apart. If you use a muffin tin for your sugar-free butter tarts, you will need to wait until they are completely cooled and set before trying to remove them. I used tart pans for this recipe because it made it much easier to get the butter tarts out of the pan still slightly warm. Once the crust does start to stick, you can add it to your tart pans by pressing it into the pans’ sides and bottom. You can toss all the ingredients into a bowl and work it until it starts to stick together. 1 large egg yolk 1 teaspoon white vinegar For the Filling cup/36 grams raisins (optional) 1 cup/220 grams packed brown sugar, light or dark (see Note) teaspoon fine sea salt cup/57 grams. You can read more about our disclosure policy here ~ If you click one and make a purchase, I may receive a commission at no additional cost to you. I only ever recommend the ingredients or tools I use for my recipes.
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