Festive Pecan Tart Filling

My recipes are grain free, refined sugar free, and many are dairy free. My dietary journey began as a way to heal my gut and autoimmune illnesses. My blood work and labs keep coming back better and better. If you had told me over a year ago that I would regain energy, my health would improve and I would lose weight while eating more by changing my diet and taking supplements I don’t think I would have believed you. If you have celiac or other health issues and are looking for decadent, tasty, and flavorful meals, condiments, sauces, and desserts please take a look at my recipes.

Prior to going on this diet, I used to believe that I made everything from scratch. Now I really do. I make my own BBQ sauce, Ketchup, Nevada Sauce which is my version of Worcestershire sauce. I have learned a lot about different kinds of sweeteners and flours. I am still learning and experimenting.

I can’t believe that I was able to eat Apple Pie, Pumpkin Pie and, Pecan Tarts along with Thanksgiving dinner and not gain any weight. I am so pleased that I am able to recreate recipes that I used to eat and turn them into grain free and refined sugar free. It feels like bragging saying that I had Thanksgiving dinner and dessert for several days afterward and didn’t gain any weight. What a delight. Prior to this I could dream about food and gain weight. I am eating more and getting healthier.

Most Pecan Pie or Pecan Tart recipes are overly sweet to me. This tart filling is sweet but not too sweet. I roasted my pecans before making this pie. My husband doesn’t normally care for pecan pie because he feels it is too sweet. However, he really liked this tart. I was really worried this pie would not turn out as most recipes have some sort of corn syrup in them. I am beyond pleased that this recipe turned out and that it is super tasty. Use this filling with my Sweet Tart Crust, Graham Cracker Like CrustPie Crust: Grain Free, Dairy Free, Tigernut Flour Pie Crust, Almond Flour Crust.

This recipe makes filling for 4 four inch tarts.

Nutritional Facts based on 8 servings or 1/2 a tart per serving. To get a full nutritional facts add the crust and filling together.

 

 

1 3/4 cup chopped roasted pecans

3 eggs

1/2 cup maple syrup

1/3 cup maple sugar

1/8 teaspoon pink salt

1 teaspoon vanilla

1/4 cup butter

2 teaspoons tapioca

 

Preheat oven to 350. Oiled and tart dough filled  4-inch tart pans. Roast pecans in oven for approximately 5 minutes. Remove pecans from oven and allow to cool before using.

 

 

Place roasted pecans into a food processor and finely chop. Add Tart Crust to your oiled tart pans. After pecans are chopped place 1/4 cup or slightly more of chopped pecans in each tart pan with tart dough.

 

 

Combine eggs maple syrup, maple sugar, salt, and vanilla.

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Maple sugar, maple syrup and eggs

Next blend in the butter don’t worry that it will leave little flakes of butter they will melt as it bakes.

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Adding butter

Lastly, add tapioca flour a teaspoon at a time.

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Adding tapioca

Place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough.

 

 

Place in oven and bake 15 – 30 minutes.

 

 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 314
% Daily Value *
Total Fat 24 g 38 %
Saturated Fat 6 g 28 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 85 mg 28 %
Sodium 61 mg 3 %
Potassium 143 mg 4 %
Total Carbohydrate 23 g 8 %
Dietary Fiber 2 g 9 %
Sugars 18 g
Protein 5 g 9 %
Vitamin A 6 %
Vitamin C 0 %
Calcium 5 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3 Comments Add yours

  1. Looks really delicious 😋

    1. It is. Thanks so much for commenting. Let me know if you try the recipe.

  2. Looks so nice

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