Pecan Pie Tarts

Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way! 

In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂

These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.

Trust me, and my taste testers!

Pecan Pie TartsPecan Pie Tarts

Paleo Pecan Pie Tarts

Prep Time 1 hr Cook Time 25 min

Ingredients

    Tart Crust

    Pecan Pie Filling

    Directions

  • Preheat oven to 350
  • In a food processor combine almond flour, tapioca flour, cold butter and sea salt
  • Add in raw honey, and egg and process until combined
  • Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
  • Remove and separate into two balls
  • Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
  • In a small pot combine butter, sugar, honey, milk, and pecans
  • Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
  • Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
  • Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Pecan Pie TartsPecan Pie TartsWhat’s your favorite holiday dish?

    Paleo Pecan Pie Tarts

    Prep Time 1 hr Cook Time 25 min

    Ingredients

      Tart Crust

      Pecan Pie Filling

      Directions

    • Preheat oven to 350
    • In a food processor combine almond flour, tapioca flour, cold butter and sea salt
    • Add in raw honey, and egg and process until combined
    • Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
    • Remove and separate into two balls
    • Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
    • In a small pot combine butter, sugar, honey, milk, and pecans
    • Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
    • Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
    • Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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