Pecan Tarts

GF, V    Makes 24.

2 batches pie crust (see below)

Filling Ingredients:

50g brown sugar

80g maple syrup

42g tahini

40ml dairy free milk of choice

2 Tbsp cornstarch

1 tsp vanilla extract

Pinch salt

60g raisins or sultanas

40g pecans

Method:           

Preheat oven to 180 deg Celsius.  Lightly spray 2 x 12-hole mini muffin silicon trays

Divide double batch of pie crust pastry into 24 pieces and roll into balls, placing each into a muffin hole.  Use the end of a rolling pin, small glass, etc, to press the filling down and up the sides of the hole.  Fill approximately 1/3 with raisins/sultanas.

Mix remaining ingredients* (except pecans) in a bowl, then add to pastry lined muffin holes filling approx. ¾ full.  Top with pecans and bake for about 20minutes or until crust is golden brown and filling is bubbling.  Allow to cool on a wire rack for 30-60minutes before removing from trays carefully.

*Alternatively, heat ingredients in a small saucepan to create a caramel type mixture, then pour over raisins into pre-cooked tarts, and top with toasted pecans (toast them on a tray in the oven whilst the tarts are cooking - be careful not to burn them)

Adapted from ‘Elevegan’

GF, vegan pie crust:

1 3/4 cup almond meal

1/3 cup tapioca starch

1/2 tsp salt

3 Tbsp maple syrup

4 Tbsp melted coconut oil or oil of choice (eg vegetable, olive oil)

Combine all ingredients and use as above, or press into a pie dish (one with a removable base makes releasing the crust easier) and bake in a pre-heated oven at 180 degrees celcius for 20min. Add your filling of choice once cooled.