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Salted Caramel Pecan Pie Tarts


  • Author: Liz Moody
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 Tarts 1x
Scale

Ingredients

Tart Crust

  • 1.5 cups almond meal or almond flour
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 3 tbsp maple syrup
  • 2.5 tbsp coconut oil
  • 2 tsp vanilla extract

Caramel

  • 2 cups dates, pitted and soaked in boiling water for 1020 min, then drained
  • 4 tsp coconut oil or ghee
  • 6 tbsp unsalted almond butter
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Additional Ingredients

  • 3 cups raw pecans
  • Sprinkle of Maldon sea salt
  • Whipped cream of choice (I used coconut), to serve

Instructions

Tart Crust

  1. Preheat oven to 325 degrees. Mix together all ingredients, pressing together with your hands, until it can be pressed into a ball. Let sit in fridge for 10 minutes, then distribute evenly between 12 baking cup-lined muffin tins, pressing the dough firmly down in the base. Use your thumbs to create an indent in the middle of each muffin tin, so that it resembles a traditional tart shape. Place muffin tin in freezer for 10 minutes, then bake for 15 minutes. Let cool completely (at least 15 minutes) before adding caramel/pecan topping.

Pecans

  1. Spread the pecans in a thin layer on a baking sheet and pop into the oven after you take the shortbread out. Let toast until fragrant and golden brown, usually about 10 – 15 minutes, then remove from oven.

Caramel

  1. Load all ingredients into Vitamix or food processor. If using Vitamix, start on the lowest setting and blend until all ingredients are combined, then go up to 4 or 5, scraping down the sides, until the caramel is creamy. If using a food processor, process until creamy.

Assembly

  1. Mix together toasted pecans and caramel sauce, then press into muffin tins, pushing the caramel/pecan mixture down to really fill the space. Sprinkle with Maldon sea salt, then let firm up in for 10 minutes in the freezer before topping with whipped cream of choice and serving. Makes 12 tarts.

Notes

These will keep, fully assembled, for up to 4 days in the fridge. Wait until just before serving to top with whipped cream.