I’m okay not eating desserts that everyone else can eat. I’m even okay watching everyone else eat these desserts in front of me. Seriously, I am okay with it, for realz. BUT when I perfect a treat that I CAN eat, especially an all-time favourite, I get pretty darn excited! So if you would have seen me this morning in my kitchen taking these butter tarts out of the pan you would have seen me do a little happy dance, annnd I may have even squealed like a little girl!
Butter tarts are a Canadian classic. If you’ve been missing butter tarts while on AIP, this recipe is sure to please. If you’ve never tried a butter tart, then this recipe is still sure to please!
These are definitely an AIP treat. Savour one on a special occasion. You might even share the rest with your non-AIP family and friends to show them AIP isn’t that bad. Even my hubby was impressed. Now that’s saying something because when it comes to food he can be Mr. Difficult (love you honey, but you know it’s true!) I plan on enjoying one of these butter tarts this Christmas as a little gift to myself.
Wishing you all a very Merry Christmas!
- 1/2 cup Otto’s 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 (preferably no 2)
- 1/4 tsp vanilla
- 1 tbsp tapioca starch
- 2 tbsp raisins
- Preheat oven to 425 for large tarts or 350 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. Purée until smooth.
- Pour purée 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 425 for 25 minutes. For mini tarts: bake at 350 for 30 minutes.