Directions For Crust

• First, preheat the oven to 350 F.
• Second, place the coconut oi and cream cheese together in a stand mixer, blend for one minute.
  1/2 cup coconut oil, 3 oz. cream cheese
• Third, add in the pecan flour, cassava flour, maple sugar, and vanilla mix one and a half minutes.
  1/2 cup of pecan flour, 1/2 cup of cassava flour, 2 tbsp maple sugar, 1/2 tsp pure vanilla
• The dough will be smooth. Form the dough into a ball and divide into 24 small balls.
• Place a small ball in the bottom of a 24 mini cup muffin tin.
• Use a muddler from a bar tool set or a tart tamper.
• Dip the muddler to tamper into a small amount of cassava flour.
• Place the muddler or tamper into the center of the dough ball and gently press down.
• The dough will form around the muddler or tart tamper.
• Gently remove the muddler or tart tamper.
• Continue to dip the muddler or tart tamper into flour before placing in the center of a dough ball.
• Repeat until all the dough has been turned into tart shells.

Directions For Filling

• First, melt the coconut oil in the microwave for approximately 30 seconds.
  2 tbsp coconut oil
• Second stir together the beaten egg, yacon syrup, monk fruit sweetener, and vanilla extract until combined.
  1 whole beaten egg, 1 tsp yacon, 3/4 cup monk fruit sweetener, 1 tsp pure vanilla
• Finally, stir in the chopped nuts.
  1 cup chopped pecans
• Fill each tart shell with about 1 tbsp of filling per shell.
• Place the mini muffin pan on top of a sheet pan to protect the oven from spills.
• Bake approximately 20-25 minutes or until golden brown.
• Remove from the oven and allow to cool for 5 minuts.
• Remove from muffin tin and add to a cooling rack to cool before serving and eating.
• May be dusted with powdered monk fruit sweetener.