Ingredients
Scale
- Cooking spray, for the pan
- 1 ¼ cups pecans, divided
- 4 ounces cream cheese, room temperature
- 5 tablespoons unsalted butter, room temperature, divided
- ½ cup (82 g) white rice flour or ½ cup (70 g) gluten-free all-purpose flour
- ¼ cup (27 g) almond flour
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon plus ⅛ teaspoon fine sea salt, divided
- 1 large egg
- ¼ cup plus 1 tablespoon (54 g) packed maple sugar, or ¼ cup (50 g) packed light brown sugar, or ½ cup (80 g) coconut sugar
- ½ teaspoon vanilla paste or 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350˚F (175˚C) and spray a mini muffin tin with cooking spray.
- Toast ¾ cup of pecans on a baking sheet for 7-9 minutes and let cool.
- Grind the remaining pecans into a coarse flour using a mini food processor.
- Mix cream cheese and 4 tablespoons of softened butter until smooth.
- Combine dry ingredients and form a soft dough.
- Roll dough into 16 balls, press into muffin cups, and chill.
- Prepare the filling by mixing egg, sweetener, vanilla, salt, and softened butter; fold in chopped pecans.
- Fill cups with the mixture and bake for 20-23 minutes.
- Cool the tarts in the tin for 5 minutes, then transfer to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for a smoother batter.
Chill the dough to maintain shape while baking.
Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 3
- Cholesterol: 30