My love of food and cooking in many ways was sparked by my grandmothers. One of my favourite desserts was always a Canadian classic, a butter tart. The flaky crust, the rich sweet filling, the creamy raisins. So I have of course been obsessed with creating my own paleo version for months. The tart crusts are hit and miss from tart to tart, sometimes sticking to the pan and sometimes coming away perfectly, however, they still taste amazing so I am sharing this recipe today. The key to keeping your tarts together is hitting the perfect tart shell thickness, which is about the thickness of two pennies, however this is not always easy to repeat. My perfectionist nature has been berating me for a week for even considering sharing a recipe that sometimes literally falls to pieces, yet, as my grandmothers taught me, sometimes the best things you can possibly eat are the broken cookies too hot off the pan. So enjoy my bit of Canadian madness and don’t cry over shattered tarts if one or two of yours fall apart, that’s just another excuse to eat one more, or ten. Have fun, and happy baking!
Paleo Butter Tarts
Prep time: 40 min
Baking time: 20 min
Cooling time: 60 min
1 1/2 c. almond flour or finely ground almonds
1 c. coconut flour
1 c. coconut milk
1/4 c. coconut oil
2 c. raisins
3 lg. eggs
1/2 c. honey
3 tbs. coconut oil
1 tbs. vanilla
2 tsp. lemon juice
Preheat your oven to 375F.
Combine the crust ingredients in a large mixing bowl.
Using a fork mash the ingredients together until they are crumbly and well mixed.
Now using your hands thoroughly knead the crust together, forming a large ball. If your crust feels too moist place it in the freezer for ten minutes allowing the coconut oil to cool, and the flour to absorb more moisture.
Using your hands break grape to ping pong sized balls of dough away and place them in a well greased muffin pan.
Using your fingers gently press the dough into the sides of the muffin tin and bring it up into a ridge along the sides by gently pinching the dough. You will want the dough to be about two pennies thick on the bottom and the sides.
Once you have painstakingly pressed all of the tarts into your pan/s (depending on the size of your muffin tins you will have more or less tarts than I did, which was just over a dozen). It is time to pre bake them.
Bake at 375F for 12-15 minutes until the tarts start to pull away from the sides of the muffin tins.
While the tarts cool off to one side it is time to begin the filling. Begin by covering your raisins with water and letting them soak for 20 minutes.
Next crack the eggs into a bowl and mix vigorously with a fork until a smooth mixture is formed (if your eggs seem small feel free to add 1/4 of coconut milk at this stage).
In a large saucepan melt down the coconut oil, honey, and vanilla on medium heat until they are completely melted together.
Once your raisins are done soaking carefully drain them and add them to the melted coconut oil mixture. Stir together until the raisins are well coated allowing to cook for around five minutes.
Now carefully pour the egg mixture into the saucepan stirring constantly to keep the eggs from cooking in clumps.
Continue stirring the mixture on medium heat until you can pull your mixing spoon away and see the filling coating the spoon itself.
Allow your mixture to cool for five to ten minutes before carefully spooning it into each tart. Begin by filling each tart about 3/4s of the way full, topping the tarts up once all the tarts are filled.
Now return your tarts to the oven for five to seven minutes at 375F. At the end of the seven minutes switch your oven settings to broil on high for 30-60 seconds monitoring carefully so as not to burn the edges of your tarts. Then remove and allow to cool for an hour before devouring them all in one sitting. Don’t give me that look, I know you will. I did.