OMG, are these ever good. I just made them the other day and was so pleasantly surprised. Even though they don’t have butter, they really taste good!
Thank you Rebecca Boucher from lichenpaleolovingaip.com for making these available on-line. I am forever grateful! I only changed the type of Cassava flour (grain free flour) – I used Anthony’s which I brought back from Florida and was not the least bit disappointed (and it is about 30% less expensive). Everyone out in the AIP community seems to think that Otto’s is the one and only cassava flour, but this one is just a good. Only problem would be is sourcing it. So if you can find a supplier here in Canada for cassava flour, go for it!
I have to tell you that I took the finished tarts to our neighbourhood happy hour the same day and everyone (all non-AIP) agreed they were very good!
AIP Butter Tarts (Refined Sugar Free)
These are the best butter tarts I've found for AIP. The recipe makes 4 large or 12 mini tarts.
- 1/2 cup Cassava flour
- 1/4 tsp Himalayan pink salt
- 1/4 cup palm shortening
- 3 tbsp mineral water
- 4-5 medjool dates
- 1/2 cup warm water
- 1 tsp coconut oil
- 3 tbsp maple syrup
- 1/4 tsp vanilla
- 1 tbsp tapioca starch
- 2 tbsp raisins
Preheat oven to 425F for large tarts or 350F for mini tarts.
Place dates in warm water.
Mix flour and salt.
Cut shortening into flour until crumbly. Set aside.
Pour dates and water into blender, add coconut oil, maple syrup and vanilla. Puree until smooth.
Pour puree into bowl. Quickly whisk in tapioca, making sure there are no lumps.
Mix in raisins. Set aside.
Add mineral water to flour mixture. Mix until combined and forms a dough.
Separate dough into 4 muffin cups or 12 mini muffin cups.
Using fingers press and form the dough into a tart shell inside the muffin cups.
Fill approx 3/4 of the tart with filling,
For large tarts: bake at 425F for 25 minutes. For mini tarts: bake at 350F for 30 minutes. (I cooked my mini tarts for 25 minutes and they were done perfectly)
Cool about 20 minutes on a rack.
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