Virtue Gourmet

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Gluten-free Baking

Paleo Butter Tarts

December 16, 2016

Butter tarts are a Canadian tradition, and are most popular in Ontario (where I grew up and had the pleasure of indulging in such deliciousness!). These tarts are a healthy alternative, full of fibre and nutrition as they are made with coconut and almond flour, and sweetened with maple syrup. Dried blueberries are delicious in this recipe, but you can also use raisins or currants.

Paleo Butter Tarts

  • Servings: about a dozen
  • Difficulty: moderate
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Crust

  • 1 cup coconut flour
  • 3/4 cup almond flour
  • 3 eggs at room temperature
  • 1/2 cup + 1 Tbsp maple syrup
  • 1/2 cup + 1 Tbsp unsalted butter/coconut oil, melted
  • 1/2 tsp sea salt

Filling

  • 1 cup maple syrup
  • 4 eggs
  • 1/2 cup unsalted butter/coconut oil, melted
  • 1/2 cup full-fat coconut milk
  • 1 Tbsp vanilla extract
  • 1/2 cup dried blueberries
  • 1/2 tsp salt

Method

  1. Preheat oven to 325F.
  2. Soak blueberries in hot water for approx. 20 minutes.
  3. With a hand or stand mixer, combine crust ingredients. Continue to mix for 1 minute until mix is crumbly.
  4. Grease your tart pans with coconut oil or butter.
  5. Portion out your dough:
    • for 4 inch pans, make 12 tarts with 50 grams of dough each
    • or 3 inch pans, make 16 tarts with 37 grams of dough each.
    • or 5 inch pans, make 10 tarts with 60 grams of dough each.
  6. Fill each pan with dough and press down and along sides.
  7. Place the pan in the fridge while you make the tart filling.
  8. Place all filling ingredients in a bowl and whisk until combined.
  9. Divide berries amongst the tarts and pour prepared filling overtop.
  10. Place tarts in 325F oven for 10 minutes. Then cover loosely with foil and continue baking another 25-30 minutes, until filling has set and edges are slightly golden.
  11. Allow to cool and then gently pop tarts out from pan.
  12. Serve with a sprinkle of ground cinnamon, powdered sugar or orange zest.


Source: Leanne Vogel http://healthfulpursuit.com, recipe adapted by Natural Chef Lisa Virtue

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