Pecan Tollhouse Tarts

Recipe from Mama Me Gluten Free (dot) com


Projected prep time: 10 minutes for crust; 10 minutes for filling; 40-45 minutes for baking


Note: This crust makes enough for one 9-inch pie/tart or 10 tarts in a muffin tin. If you use the entire filling proportions, you'll have some left over that you can make a shallow crustless pie/tart in.


Ingredients:


Crust:

2 ounces butter

2 ounces cream cheese

3 ounces (85 grams) oat flour

1 ounce (28 grams) sweet rice flour

1 ounce (28 grams) millet flour

1 ounce (28 grams) tapioca starch

(Edit to add 2 tsp. ground chia seed if you have it - just adds a little more stick together in there!)

1 ounce (1/8 cup) cold water

2 pinches kosher salt


Filling:

2 eggs

3/4 ounce (20 grams or 1/8 cup) potato starch

1/2 ounce (15 grams or 1/8 cup) sorghum flour

1 ounce (28 grams or 1/4 cup) millet flour

3 1/2 ounces (99 grams or 1/2 cup) organic pure cane sugar

3 3/4 ounces (106 grams or 1/2 cup) pure dark brown cane sugar, firmly packed

1 tsp. pure vanilla extract

8 ounces (1 cup - 2 sticks) butter, melted

1 cup semi-sweet chocolate chips

1 cup chopped pecans


Directions:

For crust:

Blend butter and cream cheese together into flour and salt using the paddle attachment on a stand mixer (or use a food processor or a pastry cutter by hand) until crumbly, then add the water, continuing to mix just until it begins to come together, then form the dough into a ball. 


Wrap in plastic wrap and refrigerate for 30 minutes to an hour.


When ready to use, form into 10 balls about 1.5 inches in diameter and press into muffin tins. Set aside.


For filling:

Preheat oven to 325 degrees. Melt butter and set aside to cool.


In large mixing bowl, beat eggs until foamy.


Add flour, sugar, brown sugar and vanilla and beat well until blended.


Blend in butter.


Add pecans, then stir in chocolate chips.


Pour into crust-lined tins (see note above - if you have extra filling left you can make a crustless shallow pie).


Bake until set, about 40-45 minutes.


Serve warm with fresh whipped cream or ice cream for a real treat, but they taste great cold, as well. Refrigerate leftover tarts.


Enjoy!

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