Ingredients:

  • 1 1/2 cups Blanched Almond Flour
  • 2 Tbsp Powdered Erythritol/Monk Fruit Blend (for crust)
  • 1/4 tsp Sea Salt (for crust)
  • 1/2 cup Unsalted Butter, cold & cubed (113 g)
  • 1/2 tsp Vanilla Extract (for crust)
  • 1 Large Egg Yolk
  • 1 1/2 cups Whole Pecan Halves (reserve 12 for garnish)
  • 4 Tbsp Unsalted Butter (for filling, 56 g)
  • 1/2 cup Brown Sugar Substitute (e.g., Lakanto Gold)
  • 1/4 cup Powdered Erythritol/Monk Fruit Blend (for filling)
  • 1/4 cup Heavy Cream, room temperature
  • 2 Large Eggs, whisked, room temperature
  • 1 tsp Vanilla Extract (for filling)
  • 1/4 tsp Sea Salt (for filling)
  • 1/4 tsp Xanthan Gum

Instructions:

  1. Combine Dry Ingredients: Pulse the almond flour, powdered sweetener, and salt in a food processor (or mix in a bowl).
  2. Cut in Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
  3. Bind the Dough: Add the egg yolk and vanilla extract. Pulse until a workable dough forms (it should just hold together when pressed). Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly in plastic film, and refrigerate for 30 minutes. This prevents shrinkage.
  5. Preheat Oven & Prep: Preheat oven to 350°F (175°C). Lightly grease the 12-cup standard muffin tin cups.
  6. Roll and Cut: Roll the chilled dough between two sheets of parchment paper to about 1/8-inch (3 mm) thickness. Use a round cutter (approx. 3.5 inches) to punch out 12 circles.
  7. Press: Carefully transfer the dough circles and press them into the muffin tin cups, gently smoothing the edges. Prick the bottom of the crusts a few times with a fork.
  8. Partial Bake: Bake the crusts for 8–10 minutes until edges are just set. Remove and reduce oven temperature to 325°F (160°C).
  9. Melt Butter & Sweeteners: In a small saucepan over medium-low heat, melt the 4 Tbsp butter along with the brown sugar substitute and powdered sweetener. Stir until the sweeteners are fully dissolved (about 3 minutes). Remove from heat.
  10. Whisk Base: Slowly whisk in the heavy cream, vanilla, and salt into the melted butter mixture.
  11. Temper Eggs: Pour approximately 1/4 cup of the warm filling mixture into the bowl of whisked eggs while continually whisking rapidly. This tempering step prevents the eggs from scrambling.
  12. Combine: Pour the tempered egg mixture back into the saucepan base. Whisk well until smooth.
  13. Thicken: Sprinkle the xanthan gum over the mixture and whisk vigorously for 30 seconds until incorporated and slightly thickened.
  14. Add Nuts: Stir in the majority of the pecan halves, reserving 12 perfect halves for the top garnish.
  15. Fill Tarts: Spoon the pecan filling evenly into the partially baked crusts, filling them about 3/4 full.
  16. Garnish: Place one reserved pecan half on the top center of each tart for presentation.
  17. Bake: Bake for 18–20 minutes at 325°F (160°C). The tarts are done when the filling is set around the edges but still has a slight jiggle in the center.
  18. Cool Completely: Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. The filling will set properly as it cools.