![]() It's a lot harder to pop these out of the cupcake tin without liners. This is the best way to ensure the crust stays intact. This keeps them fresh longer and tasting their very best.ĭon't forget to thaw them in the fridge before serving, then enjoy! They will last around 2-3 months in the freezer. ![]() The important thing to do is to wrap them well with plastic wrap before putting them in an airtight container. Yep! Freezing them is a wonderful way to preserve them, so you have them on hand and ready to go whenever you need a treat. Is It Okay To Freeze Sugar Free Pecan Pie Tarts? I prefer the flavor that the molasses adds to the mini pecan pies. However, you only need 1 teaspoon, and that is divided among the 8 tarts. It's fine to leave out the molasses if you don't feel comfortable adding it. While you shouldn't eat tons and tons of molasses, the very small amount in these pecan pie tarts is acceptable. Pop them out of the muffin tin and enjoy! Then take a knife and run it along the edges to loosen up the edges. Step Three: Let the pecan pie tarts cool completely. Bake for 20 minutes or until the centers are no longer jiggly and they become golden brown. Fold in the chopped pecans and divide among the baked crusts. Once smooth, add in the molasses, vanilla, egg, and heavy cream. Step Two: Beat the butter and sweetener together in a bowl, using an electric mixer. Prepare the crust dough and divide it into 8 sections and press it into the muffin tin cups.Įxpert Tip: After recipe testing, I found that I didn't need to pre-bake the crust for these at all! It can bake on the bottom rack in the oven at the same time as the filling and turn a lovely golden brown. Step One: Heat the oven to 350 degrees, then prepare a muffin tin by greasing 8 holes with butter or shortening. Pecans - I like using half chopped and half whole for a variety of textures. ![]() Egg - necessary to hold the pies together.Heavy Cream - coconut cream or half and half should work in please of the heavy whipping cream.Molasses - I use molasses the same way you use an extract, for flavor, not for sweetness. ![]() Vanilla - maple extract is also delicious in these!.Sweetener - I use a blend of xylitol, erythritol, and stevia in my recipes.Softened Salted Butter - the salted butter helps balance the sweetness.Trust me you will appreciate how it turns out when you take that first bite. In order to make the crust flaky and tender, you have to use cold butter. It will look dry and crumbly at first but comes together as the food processor breaks down the almond flour releasing the natural oils. Toss those into the food processor and hit the button! Just make sure to process long enough that the dough forms a ball. You only need four ingredients to make the crust for these tarts: ![]()
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